The Coole Swan Lava Cake by @elenasweetthinking

Perfect for: All Year, All Occasions

Yields: 6 lava cakes

Chocolate lava cake


  • 142g 70% dark chocolate
  • 135g Butter unsalted
  • 142g Icing sugar
  • 4 and a half eggs
  • 71g Plain flour
  • Butter unsalted
  • Cocoa powder


Melt the butter and the chocolate. Whip the eggs and the icing sugar together. Fold the chocolate into the egg mixture. Sieve in the flour and fold into the mixture. Let the mixture rest for one hour in the fridge. Brush the cake moulds with soft butter and cover with cocoa powder. Fill a third of the mould with the mixture. Place the frozen Coole Swan white chocolate in the middle (See below for recipe). Fill the rest of the mould with the mixture. Cook at 170C for ten minutes just before serving.

Frozen Coole Swan White Chocolate


  • Coole Swan white chocolate centre
  • 55g Coole Swan
  • 30g Cream
  • 95g White chocolate
  • 35g Milk
  • Half an egg


Warm the Coole Swan, cream and milk.In a separate container melt the white chocolate. Pour the Coole Swan mixture over the melted white chocolate and stir. Beat the egg and add to the mixture. Freeze in a silicone ice cube mould.

Story behind the Coole Swan Lava Cake

For Elena the perfect chocolate dessert is all about the ingredients. “Coole Swan has a depth of taste that I wanted to capture to enhance the experience”

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