Maple-Dark Chocolate Lava Cakes

Cakes / Desserts

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 2/3 cup 70% chocolate, in pieces
  • 1/2 cup unsalted butter
  • 1 cup maple sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tbsp all purpose flour


  1. Preheat oven to 220° C (425° F).
  2. Use a double boiler at a temperature of about 45° C (115° F) to melt the chocolate, then add the butter to melt as well.
  3. Remove double boiler from the heat and add the maple sugar, eggs, and egg yolks, whisking them into the chocolate.
  4. Sift in the flour and mix.
  5. Butter four ramekins and sprinkle with maple sugar.
  6. Pour batter into the ramekins, then put into oven and bake 13 – 14 minutes.
  7. Remove from oven. Wait 5 minutes, then turn the cakes out onto a plate. The cakes’ centres should be runny.

SUGGESTIONS: For variety, add pineapple or mango slices before baking. Serve with maple or vanilla ice cream.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Nancy Samson

Chocolate maker

Cakes Recipes

Desserts Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.