These chocolate molten lava puddings are a real showstopper for any occasion, the hot rich velvety buttery chocolate centre pours out begging for your spoon, served with a drizzle of cream for that extra rich decadence that renders everyone to making those oooh sounds as they enjoy this really simple but showstopper pudding.
Prep time 5 minutes / Cooking time 10-12 minutes.
Ingredients
(makes 4)
100g dark 70% chocolate
100g salted butter
150g light brown sugar
1/2 tsp vanilla extract paste
3 eggs
50g self raising flour
Pre heat your oven 180 C / 356 F. In a double boiler gently melt the butter and chocolate, beat the sugar so there are no lumps then beat the eggs in one at a time, add the vanilla extract and chocolate butter and beat in then gently fold in the flour until just combined.
Grease four small pudding or dariole moulds and line the bottom with a circle of grease proof paper, just over 3/4 fill each mould.
At this point these can be frozen or stored in the fridge for cooking later.
Bake fresh for 10-12 minutes until the top of the cake edges is baked but the top centre is soft and squishy.
From the fridge bake for 12- 14 minutes.
From frozen bake for 16 minutes.
Run a knife around the edge of the mould and turn out on to your serving dishes, pour over a slosh of cream and enjoy.
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