Name: Molten chocolate lava cakes
Cook time: 30 min
Total time: 30 min
Ingredients: Soft-centred chocolate cakes; 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely; 125 gram (4 ounces) unsalted butter, chopped; 3 teaspoon instant coffee granules; 2 eggs; 2 egg yolks; 1/3 cup (75g) caster (superfine) sugar; 1/4 cup (35g) plain (all-purpose) flour; 2 teaspoon cocoa powder

Sink your spoon into the delicate cake and watch the molten chocolate goodness ooze out. Serve with fresh raspberries and softly whipped cream for a truly indulging treat.

Did you know you can make these in the air fryer as well? We’ve added the method to make this easy dessert in your favourite appliance as well.

Looking for more desserts with oozy centres?

These cakes should be served shortly after they come out of the air fryer. If they are allowed to sit for longer than 1 minute, the gooey centre will firm up and the chocolate won’t ooze out when they’re cut. Warning: the melted chocolate centre will be hot, so take care when biting into the cake.

Ingredients

Soft-centred chocolate cakes

155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely

125 gram (4 ounces) unsalted butter, chopped

3 teaspoon instant coffee granules

2 eggs

2 egg yolks

1/3 cup (75g) caster (superfine) sugar

1/4 cup (35g) plain (all-purpose) flour

2 teaspoon cocoa powder

Method

Soft-centred chocolate cakes

1.Preheat oven to 200°C/400°F. Grease six-hole (¾-cup/180ml) texas muffin pan well with softened butter.

2.Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.

3.Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture.

4.Spoon mixture into pan holes; bake 12 minutes.

5.Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.

Air fryer method

6.Grease six ¾-cup (180ml) ovenproof dishes (ramekins or metal dariole moulds) with softened butter, then dust with cocoa, shaking off excess.

7.Stir chocolate and extra butter in a small saucepan over low heat until smooth. Cool for 10 minutes. Transfer mixture to a large bowl.

8.Beat eggs, egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture. Spoon mixture into dishes.

9.Preheat a 7-litre air fryer to 180°C/350°F for 3 minutes.

10.Taking care, place dishes in the air fryer basket; at 180°C/350°F, cook for 10–12 minutes. Remove dishes from the air fryer. Leave cakes for 1 minute before gently inverting onto serving plates.

11.Dust cakes with extra cocoa and serve immediately with coffee ice-cream.

These cakes should be served shortly after they come out of the oven. If they are allowed to sit for a few minutes, the gooey centre will firm up and the chocolate won’t ooze out when they’re cut. Warning: the melted chocolate centre will be hot, so take care when biting into the cakes.
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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