Delicious chocolate lava cake- 1 hour recipe!
Donal Skehan’s gloriously gooey chocolate lava cake is a truly show-stopping dessert that takes the beloved molten chocolate fondant and gives it a decadent, oversized upgrade. Think of it as the ultimate sharing pudding: a rich, indulgent chocolate cake with a beautifully crisp outer shell and a center so soft and molten that it spills out in a warm, velvety flow the moment you cut into it. It’s everything you love about a restaurant-quality dessert, but made easily at home.
This cake is perfect for when you want to impress without spending hours in the kitchen. From start to finish, the whole process is delightfully simple and fuss-free. The preparation takes less than 30 minutes — yes, really — and the baking and setting time comes in at just around 1 hour. That means you can whip this up in an afternoon and have it ready to serve as the ultimate dinner party finale or as a luxurious weekend treat.
But the magic doesn’t stop at the cake. What really takes this dessert to the next level is Donal’s no-churn peanut butter ice cream, which is as easy as it is delicious. There’s no need for an ice cream maker, no fancy equipment, and no hard-to-find ingredients. Just a few pantry staples whisked together and frozen to create a creamy, nutty ice cream that pairs beautifully with the warm, rich cake. The salty-sweet balance of peanut butter and chocolate is a classic combination, and here it delivers pure comfort with every spoonful.
This is the kind of dessert that brings people together. It’s generous, satisfying, and dramatic — perfect for placing in the center of the table so everyone can dive in. And because it’s so simple to prepare ahead of time, it removes all the stress of last-minute dessert prep.
Chocolate lava cake- ingredient list!
175 grams/6 ounces of butter plus extra for lubrication
Three large free-range eggs, diced, and 200g/7oz of dark chocolate
4½ ounces (125g) of caster sugar
30g/1oz of plain flour
Ingredient list for the side of ice cream;
40g (1½ ounces) of butter
75g (2¾ oz) of breadcrumbs
Four sliced and frozen bananas
3 tablespoons of peanut butter, smooth
Chocolate lava cake- step by step ingredient list!
Step 1
To get started, preheat your oven to 180°C (160°C Fan/Gas 4) — this will ensure your cake bakes evenly and develops that signature slightly crisp outer edge while keeping the centre gorgeously molten. While the oven is warming up, take a 20–25cm (8–10in) round baking dish — something deep enough to hold the rich batter — and generously grease it with a little butter, making sure to coat the base and sides thoroughly. This step helps the cake release cleanly once baked and adds a subtle richness to the edges of the dessert. If you like, you can also lightly dust the greased dish with a bit of cocoa powder for an extra layer of flavour and a more seamless release.
Step 2
To begin the cake batter, place the butter in a medium-sized saucepan over low heat and allow it to melt slowly, stirring occasionally to prevent it from browning. Once fully melted, remove the pan from the heat — you don’t want it to be too hot when adding the chocolate, as this can cause it to seize or split. Next, break up half of the chocolate (use a good-quality dark chocolate for the best flavour and richness) and gently stir it into the warm butter. The residual heat from the melted butter will be just enough to melt the chocolate smoothly. Stir slowly and continuously until the mixture becomes silky, glossy, and completely combined. This creates the rich, chocolatey base that will give the cake its signature gooey texture. Set aside to cool slightly while you prepare the rest of the ingredients.
Step 3
Whisk the eggs and sugar together in a mixing dish until they are thick and pale. Sift in the flour after adding the chocolate mixture. Using a spatula, fold in the remaining chocolate until the mixture is equally distributed. Pour into the dish that has been prepared. Carefully transfer the baking dish to the preheated oven and bake for 20 minutes. Keep an eye on it toward the end of the baking time — you’re aiming for that perfect balance between baked and molten. When it’s done, the edges of the pudding should be slightly firm and set, forming a delicate crust that holds its shape. The centre, however, should still be soft and gloriously wobbly — this is the magic of the lava cake. That gentle wobble means the middle will stay molten and ooze beautifully when served.
Step 4
Resist the urge to overbake it, as you want to retain that signature gooey texture in the centre. Once baked, remove from the oven and allow it to sit for a few minutes — it will continue to firm up just slightly as it rests, making it easier to serve while still delivering that molten middle. Meanwhile, while the cake is baking, you can start preparing the peanut butter ice cream topping. Begin by melting a little butter in a frying pan over medium heat. Once it’s bubbling gently, add the breadcrumbs — these will add an unexpected but delicious crunch to the ice cream, giving it texture and a lovely toasty flavour.
Step 5
Cook the breadcrumbs in the butter, stirring regularly, for a few minutes until they turn a deep golden-brown and begin to smell wonderfully nutty and rich. Be careful not to let them burn — you’re looking for a crisp, golden finish. Once toasted to perfection, remove the pan from the heat and set the crumbs aside to cool completely. These will later be folded into the ice cream for an irresistible crunch that contrasts beautifully with the creamy texture and rich chocolate cake.
Step 6
Place the bananas and peanut butter in a food processor and blend until smooth and creamy. Transfer to a bowl, add the cooled toasted breadcrumbs, and gently fold through until evenly combined. Serve the lava cake warm, straight from the oven, with generous scoops of the peanut butter ice cream on top. The hot, gooey centre and cold, creamy ice cream make the perfect pairing. Enjoy immediately!