Dessert

Chocolate caramel molten lava pudding

Little chocolate cakes hide a lush, gooey caramel centre in this decadent pudding recipe. Dust with icing sugar and serve with ice cream for an indulgent dessert that's as impressive as it is easy
Chocolate caramel molten lava pudding
4
15M
15M
30M

Ingredients

Method

1.Preheat oven to moderate, 180°C. Lightly grease 4 x 250ml ovenproof moulds. Dust with sifted combined cocoa and extra plain flour, tapping out excess. Arrange on an oven tray.
2.In a medium saucepan, melt chocolate and butter together on low. Stir in liqueur, then cool slightly.
3.In the bowl of an electric mixer, beat eggs and sugar together for 4-5 minutes until thick and pale. Fold in chocolate mixture, sifted flour and salt.
4.Spoon two-thirds of the batter between ramekins. Dollop with 1 teaspoon chilled caramel. Top each evenly with remaining batter. Bake for 12-15 minutes until the tops are cracked and the centres are slightly jiggly.
5.Release the edges of the puddings with a small knife. Invert onto serving plates, dust with icing sugar and serve straightaway with ice cream.

Check the puddings after 12 minutes – continue baking if still too soft.

Note

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