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Equipment: To serve: Pinch cardamom 1 tsp vanilla bean paste ½ bar dark chocolate Red currents, for decoration.


¾ cup butter

2 X Dark chocolate bars, chopped (200g)

3 Large Eggs

2/3 cup sugar

¼ cup flour

1 Tin cherries, drained and de-stones

4 Tbls Kirsch


1)Preheat the oven to 180. Grease a baking dish with a little butter.

2)Melt the butter in a saucepan. Remove from the heat and gently stir through the chocolate until melted

3)Whisk the eggs and sugar together until they are pale and thick. Pour into the chocolate mixture then sift the flour. Fold all together with the cherries and kirsch until it is evenly combined

4)Bake for 20 mins or until firm around the sides but the centre still wobbly. Allow to cool for five minutes.

5)Fold the cardamom and vanilla into the whipped cream, then serve the lava cake warm with a dollop of whipped cream and a few shavings of chocolate.

6)Decorate with red currants.

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