Quick & Easy

Chocolate volcano puddings

These explosive lava cakes ooze an addictively rich stream of chocolate, rum and raisins. Delve beneath the surface if you dare.
Chocolate Volcano PuddingsAustralian Women's Weekly
6 Item



1.Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole Texas muffin pan (3/4-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan. Shake away the excess.
2.Place chocolate and extra butter in a small pan; stir over a low heat until just melted – don’t overheat. Transfer the chocolate mixture to a large bowl.
3.Place raisins and rum together in a non-metallic bowl, microwave on medium (75%) for 1-4 minutes, stirring every 30 seconds Cover; stand 10 minutes.
4.Beat eggs, egg yolks and extra sugar in a small bowl with an electric mix, until light and fluffy, about 5 minutes. Fold in sifted flour. Fold egg mixture and raisin mixture into chocolate mixture.
5.Divide mixture amorg muffin pans Bake for 8 minutes or until tops are firm.
6.Stand cakes in pan for up to 5 minutes; invert onto a tray lined with baking paper. Dust with sifted cocoa or icing sugar. Serve with cream or ice-cream.

Not suitable to freeze. Raisin and chocolate butter mixtures suitable to microwave.


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