We steam these lava cakes in the Thermomix® Varoma® instead of baking them in the oven. That is exactly the trick for the liquid centre. 100 g chocolate, 100 g butter, 90 g sugar, 3 eggs and 40 g flour, then 27 minutes Varoma. No nail-biting timing to the second, no extra chocolate centre to insert.
Most lava cake recipes go in the oven. Some use a white chocolate ball pressed into the centre, while baking times vary wildly between 12 and 35 minutes depending on the source. We take the Varoma® route because the steam naturally keeps the centre liquid. In the video below you can see step by step how we make the four cakes in silicone lava cake moulds.
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More InformationLava Cake from the Varoma® of the Thermomix®
Ingredients 0 / 6 ✓
- 90 g sugar
- 3 egg
- 100 g chocolate
- 100 g butter softened
- 40 g plain flour, type 405
- 500 g water
Instructions 0 / 7
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1
Pulverise the sugar.
Add the sugar to the mixing bowl, pulverise for 10 sec / speed 10 and set 2 tbsp aside.
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2
Whip the eggs.
Add the eggs to the mixing bowl, whip for 30 sec / speed 7 and set aside.
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3
Chop the chocolate.
Break the chocolate into pieces, add to the mixing bowl and chop for 4 sec / speed 8.
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4
Melt the chocolate.
Cut the butter into pieces and add, melt for 4 min / 50°C / speed 1 and leave to cool slightly.
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5
Fill the moulds with batter.
Add the eggs and flour to the mixing bowl, mix for 20 sec / speed 4, then fill the batter into 4 lava cake moulds, seal with aluminium foil (15 x 15 cm) and place in the Varoma dish.
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6
Steam the lava cakes.
Rinse the mixing bowl, pour in the water, place the Varoma on top and steam for 27 min / Varoma / speed 1.
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7
Dust with icing sugar and serve.
Leave to cool slightly, release from the moulds and serve warm, dusted with icing sugar.
Video
Nutrition per serving
Why the Varoma® creates the liquid centre
The difference between our lava cake and the oven version comes down to how the heat is delivered. In the oven, the heat is dry and comes from outside. The edges set quickly, and the centre stays liquid only if you time the baking to the second. One minute too long and the whole cake is cooked through.
In the Varoma®, moist steam works at around 100°C. The heat is gentler and more even. The batter cooks from the outside inwards, and the centre stays in the liquid zone for much longer. That is why the Varoma® forgives a minute or two either way. This makes it better suited to this recipe than the oven.
There is also the benefit of parallel processing: in the mixing bowl we prepare the sugar, eggs, chocolate and butter one after another, while the cakes steam above in the Varoma®. One appliance, no extra saucepan for melting, no separate mixing bowl. We chop the 100 g chocolate in 4 seconds at speed 8, melt it with 100 g butter in 4 minutes at 50°C at speed 1, then fold in the eggs and 40 g flour in 20 seconds at speed 4.
The right mould for the Varoma®
We use silicone lava cake moulds made from platinum silicone. These moulds are heat-resistant up to 220°C, safe in the oven and microwave, dishwasher-safe and hold around 150 ml of batter each. Importantly for the Varoma®: they sit flat in the dish and the cake releases after steaming without any greasing or baking paper. With glass jar alternatives, steaming takes 35 minutes or more because glass conducts heat more slowly. Those who prefer to buy individual moulds rather than a set will find suitable lava cake moulds sold separately.
If you do not have silicone moulds, small heatproof cups or ramekins work too, as long as they fit in the Varoma®. In that case, grease them and dust with a little cocoa powder so the batter releases cleanly. We seal each mould with a piece of aluminium foil (15 x 15 cm) before placing them in the Varoma® dish. This stops condensation dripping onto the batter.
Common pitfalls when steaming
The centre is fully cooked and not liquid
This happens when steaming runs too long, or when the moulds are too small and the batter layer is too thin. In that case the centre heats through too quickly.
Our solution: With 150 ml moulds, keep to 27 min / Varoma / speed 1. If you use smaller moulds, reduce to 22 to 24 minutes. The cake should be set at the edges but still have a slight wobble in the centre. That wobbling point is what becomes liquid when you cut in.
The batter overflows in the Varoma®
If the moulds are too full, the rising batter pushes over the rim and spreads through the dish.
Our solution: Fill the moulds only two thirds full. With 90 g sugar, 3 eggs, 100 g chocolate, 100 g butter and 40 g flour you get exactly four cakes without any mould overflowing.
Condensation makes the surface soggy
During steaming, water collects on the Varoma® lid and drips onto the open cakes.
Our solution: Cover each mould with a piece of aluminium foil (15 x 15 cm). This blocks the drips and keeps the surface neat. Rinse the mixing bowl first and pour in 500 g of water before placing the Varoma® on top.
Variations on the chocolate centre
- White chocolate centre: Use white chocolate instead of dark chocolate. The centre becomes sweeter and lighter, steaming time stays the same.
- Orange lava cake: Replace one third of the 100 g chocolate with orange chocolate and fold a little grated orange zest into the batter.
- Mocha variation: Add 1 tsp instant espresso powder to the batter. This deepens the chocolate flavour without making the cake bitter.
- Salted caramel centre: Place a small dollop of salted caramel or brown butter in the middle of the batter before steaming. It will pour out when you cut in.
- Vegan: Replace the 3 eggs with a vegan egg substitute and use vegan margarine instead of butter. Texture and flavour will change slightly.
What we serve alongside
Warm, the lava cake is best on its own, dusted with icing sugar and a scoop of vanilla ice cream alongside. If you are planning a full brunch, pair it with our fluffy Thermomix® pancakes. And a homemade advocaat liqueur from the Thermomix® rounds off the chocolate note nicely.
Preparation and storage
You can prepare the batter well in advance. Filled into the moulds, it keeps covered in the fridge for up to 2 days. Before steaming, leave the moulds at room temperature for 15 minutes, then steam for 27 minutes in the Varoma® as usual. That way dessert is ready at the push of a button when guests arrive.
Already steamed cakes can also be frozen, though the liquid centre will be lost. It is better to freeze the unbaked batter in the moulds and steam directly from frozen for 30 to 32 minutes. Leftover finished cakes keep for 2 days in the fridge and can be reheated for 10 minutes in the Varoma®.
Frequently asked questions about lava cake from the Varoma®
For more inspiration on steaming, visit our Varoma® guide. You can find the exact moulds here as a set:
Serve with: Vanilla ice cream.
Also worth a try: Poppy seed cake Thermomix®.
