Donal’s gloriously gooey chocolate lava cake is a big version of the molten chocolate fondant and comes with easy peanut butter no-churn ice cream.
For the chocolate lava cake
- 175g/6oz butter, plus extra for greasing
- 200g/7oz dark chocolate, chopped
- 3 large free-range eggs
- 125g/4½oz caster sugar
- 30g/1oz plain flour
For the ice cream
- 40g/1½oz butter
- 75g/2¾oz breadcrumbs
- 4 bananas, chopped and frozen
- 3 tbsp smooth peanut butter
Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in a baking dish with a little butter.
For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.
In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.
Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the center should still be wobbly.
Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden brown. Set aside to cool.
Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through.
Serve the lava pudding immediately with the ice cream.