Easter Smokin’ Lava Cakes
Easter Smokin' Lava Cakes
Nobody expects dessert from the Egg. That's exactly why this one works. Dark chocolate lava cakes — already one of the great restaurant desserts — pick up a whisper of cherry wood smoke in the 12 minutes they spend inside the Egg, and it changes everything. The floral, faintly tart smoke cuts through the richness of the chocolate in a way that nothing else does. It's subtle, but it's the thing everyone will ask about.
The technique is straightforward: indirect heat at 230°C, clean blue smoke from cherry wood chips layered through the charcoal, and a strict 12-minute bake. The edges set firm, the centre stays gooey, and the orange liqueur in the batter ties the whole thing together with a bright, citrus lift. Serve immediately — lava cakes wait for no one.
"Wait for clean blue smoke before the ramekins go in. Grey smoke is too harsh for a delicate batter — patience here is what makes the flavour."
— Big Green Egg Australia- convEGGtor (legs up)
- Stainless Steel Grid
- 6 × 170ml ramekins, greased and lightly floured
- Premium Kiln Dried Cherry Wood Smoking Chips
- 100% Natural Oak & Hickory Lump Charcoal
- EGG Mitt BBQ Glove
Ingredients
1. Chocolate Lava Cake Batter
| 1 cup | Butter |
| 340g | High-quality dark chocolate — or an orange-infused chocolate for a festive twist |
| 4 | Eggs |
| 4 | Egg yolks |
| ½ cup | Caster sugar |
| 6 tbsp | Plain flour |
| 2 tbsp | Orange liqueur (or bourbon for a richer, deeper flavour) |
- 1 In a large bowl, whisk together the sugar, eggs and egg yolks until the mixture is pale yellow and noticeably fluffy — about 3–4 minutes by hand, or 2 minutes with an electric mixer.
- 2 Stir in the flour and orange liqueur (or bourbon) until just combined. Set aside.
- 3 In a heatproof bowl set over a saucepan of barely simmering water (double boiler), melt the butter first, then add the dark chocolate. Whisk gently until completely smooth and glossy. Remove from the heat and allow to cool for 2 minutes — it should be warm but not hot.
- 4 Using a rubber spatula, fold the warm chocolate mixture slowly into the egg mixture, stirring in a steady, continuous motion. Keep folding until fully combined and smooth — do not rush this step or the heat from the chocolate may scramble the eggs.
- 5 Grease six 170ml ramekins generously with butter, then dust lightly with flour, tapping out any excess. Fill each ramekin to approximately 1cm from the top with the batter.
The batter can be made up to 24 hours ahead and refrigerated in the ramekins, covered with plastic wrap. Remove from the fridge 20 minutes before baking — cold batter straight onto the Egg will need an extra 1–2 minutes and may bake unevenly.
Setting Up the Egg & Baking
- Lay down a base layer of 100% Natural Oak & Hickory Lump Charcoal. Add 3 chunks of Premium Kiln Dried Cherry Wood Smoking Chips, then cover with a second layer of charcoal. This sandwiching technique gives you a steady, sustained cherry smoke throughout the bake rather than a burst at the start.
- Light the charcoal and install the convEGGtor with legs facing up, then place the stainless steel grid on top. Close the lid and bring the Egg up to 230°C. This will take 15–20 minutes.
- Crucially — wait for the smoke coming from the top vent to turn clean and blue before putting the ramekins in. White or grey smoke is still too pungent and will overwhelm the chocolate. Clean blue smoke is what you want: thin, barely visible, and fragrant.
- Place the filled ramekins on the stainless steel grid, evenly spaced. Close the lid and bake for exactly 12 minutes. Do not open the lid during the bake — temperature stability is everything with lava cakes.
- After 12 minutes, the edges of each cake should be firmly set and pulling slightly from the sides of the ramekin. The centre should have a definite wobble when you gently nudge the ramekin — this is correct. They will continue to cook slightly as they rest.
- Using the EGG Mitt, carefully remove all six ramekins from the Egg. Set on a heatproof surface and rest for exactly 5 minutes — no longer, or the centres will set through.
- Run a thin knife around the inside edge of each ramekin to loosen. Place a serving plate face-down over the ramekin, then invert in one confident motion. Lift the ramekin away — the cake should release cleanly.
- Serve immediately with a scoop of good vanilla ice cream, a dusting of icing sugar, or softly whipped cream. Garnish with edible flowers or mini chocolate Easter eggs for a festive finish.