Chocolate lava cake

Serves:

Ingredients

• 200g dark cooking chocolate
• 125g unsalted butter
• 3 eggs
• 3 egg yolks
• ¼ cup castor sugar
• ¼ cup plain flour

Method

Spray 10 silicone cup cake moulds with cooking spray and place on an oven tray.

In a metal bowl, melt chocolate and butter together over hot water.

When melted, use a whisk to stir out any lumps. Remove from the heat and add eggs one at a time. When mixed add the extra egg yolks and whisk to combine.

Add sugar, whisk until combined then add the flour.

Whisk until smooth.

Add about ¼ cup of mixture to your moulds, leaving about 1 cm at the top.

Once all are filled, place in the fridge for 30 minutes or until needed.

Preheat oven to 190°C.

Place moulds on middle rack and bake for 10 minutes.

Remove, sit for about a minute then turn out onto a plate and serve with sifted icing sugar and double cream.

Notes

• These are very quick to make and are show stoppers, especially when you break them open to find the runny chocolate middle.
• The raw mixture will keep in the fridge covered for 7 days so they’re great to make ahead of time for a dinner party.
• You can also use individual small foil containers if you don’t have silicone moulds.
• Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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