Name: Chocolate volcano puddings
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 20 gram unsalted butter, softened; 1 tablespoon cocoa powder; 1 tablespoon caster sugar; 150 gram dark chocolate, chopped; 150 gram unsalted butter, chopped, extra; 1/4 cup (35g) raisins; 2 tablespoon dark rum; 3 eggs; 3 egg yolks; 2 tablespoon caster sugar, extra; 1 1/2 cup (35g) plain flour; cocoa powder, for dusting; thick cream or ice-cream, for serving

Chocolate volcano puddings

These explosive lava cakes ooze an addictively rich stream of chocolate, rum and raisins. Delve beneath the surface if you dare.

Makes 6 Item

Prep

10M

Cook

12M

Total

22M

Ingredients

20 gram unsalted butter, softened

1 tablespoon cocoa powder

1 tablespoon caster sugar

150 gram dark chocolate, chopped

150 gram unsalted butter, chopped, extra

1/4 cup (35g) raisins

2 tablespoon dark rum

3 eggs

3 egg yolks

2 tablespoon caster sugar, extra

1 1/2 cup (35g) plain flour

cocoa powder, for dusting

thick cream or ice-cream, for serving

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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