Molten chocolate lava cakes
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.
- 30 mins cooking
- Makes 6 Item
Print
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
- 1Preheat oven to 200°C/400°F. Grease six-hole (¾-cup/180ml) texas muffin pan well with softened butter.
- 2Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.
- 3Beat 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.
- 4Spoon mixture into pan holes; bake 12 minutes.
- 5Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.
Notes
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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=690&height=388&mode=crop&scale=both&anchor=topcenter&quality=75)
