This chocolate lava cake with jaggery is inspired by the quiet indulgence of the film Chef—where food is intimate, instinctive, and meant to be enjoyed without performance. My version draws from time spent in professional kitchens, particularly at the celebrity restaurant Fiesta, where discipline and restraint mattered as much as flavour.
The use of Old Monk rum and jaggery powder is a quiet nod to my Luso-Goan heritage, where these ingredients are both familiar and culturally embedded. Rather than altering the structure of the dessert, they deepen it—adding warmth, roundness, and complexity to a classic format.
It is a personal interpretation built on technique rather than spectacle—precise, molten, and deeply satisfying.
What Makes This Chocolate Lava Cake Different
- Uses jaggery powder instead of refined sugar
- A frozen chocolate-cream centre for a reliable molten core
- Minimal flour for a soft, mousse-like interior
- Precise bake time for consistent results
Chocolate Lava Cake Inspired by the movie Chef with jaggery and Old Monk Rum
4
servings30
minutes40
minutes300
kcalIngredients
- For the Molten Centre (aka the ganache)
56 g dark chocolate
60 ml fresh cream
- For the Lava Cake Batter
141 g dark chocolate
85 g butter
3 whole eggs
45 g jaggery powder
1 tbsp Old Monk rum
A few drops vanilla extract
For Preparing the RamekinsSoft butter, for greasing
Icing sugar, for dusting
Extra jaggery powder (optional)
Directions
- 1. Prepare the Molten Centre/ Ganache
Melt the 56 g dark chocolate and 60 ml cream together until smooth.
Pour into a shallow tray or mould and freeze until solid — 30 minutes to 1 hour, depending on your freezer.
Once firm, portion into spoonable pieces (about 2 tablespoons per cake). - Prepare the Chocolate Base (for the batter)
Melt 141 g dark chocolate and 85 g butter together until glossy and smooth.
Set aside and allow to cool slightly. - In a bowl, combine 3 eggs and 45 g jaggery powder.
Whisk until light, frothy, and slightly thickened.
Add:
1 tbsp Old Monk rum
A few drops of vanilla extract - Slowly fold the cooled chocolate-butter mixture into the egg mixture.
Once incorporated, gently fold in 3 tablespoons flour.
Mix just until combined—do not overwork the batter. - Prepare the Ramekins
Grease ramekins generously with butter.
Dust with icing sugar.
For extra depth and texture, coat the sides with jaggery powder, turning the ramekin over a bowl to catch the excess.
Any jaggery that falls off can be stored and reused the next time you make this recipe. - Assemble the Lava Cakes
Work one ramekin at a time.
Fill the ramekin just below halfway with batter
Add 2 tablespoons of the frozen molten centre ganache
Top with batter until just covered
Repeat this sequence for each ramekin. - Bake in a preheated oven at 200°C for 11 minutes.
The edges should be set while the centre remains molten. - Rest the cakes for 30 seconds.
Run a knife around the edges, invert onto a plate, and serve immediately.
Notes
- Alcohol Choice and Substitutions
While Old Monk rum is my preferred choice for this recipe, you may also experiment with:
Brandy, for softer, rounded notes
Whisky, for a drier, more robust finish
Choose what suits your palate. - About Using Jaggery
This chocolate lava cake uses jaggery powder instead of refined sugar to add depth and complexity.
If you are: apprehensive about jaggery’s flavour, or
serving this to guests unfamiliar with it you may:
Substitute the same quantity with regular table sugar,
Use a 50:50 mix of jaggery and sugar to ease into the flavour
All options work structurally; only the flavour profile changes. - Chef’s Notes
Jaggery browns faster than sugar—precision matters
Oven calibration is crucial; test one ramekin if unsure
This recipe prioritises technique over nostalgia
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