My youngest son has been asking me to make these for quite a while so as he's just finished his GCSE's I thought now was the right time for a little treat for him.
To be totally honest I had been putting it off as when I watch cookery programs they say never make these as they are hard to make and easy to ruin by over baking. I don't know why I was so worried as I have now made numerous batches of these puddings and they have worked perfectly.
They are rich chocolate puddings with a soft centre and delicious served straight from the oven with fresh or clotted cream or even some delicious vanilla ice cream.
They can be made in advance and stored in the fridge for up to 3 days and baked just before serving.
Start by preparing the four moulds - place a small disc of baking parchment in the base of each 8x5cm mould, then grease with butter.
Finally dust with the cocoa powder.
Place the prepared moulds into the fridge.
Place the butter and chocolate in a bain marie and keep stirring until the butter and chocolate have both completely melted. Set aside to cool.
In the bowl of a stand mixer with a whisk attachment fitted place the eggs, egg yolk and sugar.
Whisk until light and fluffy and you can see the trail of the whisk.
Fold in the cooled chocolate mixture until fully incorporated.
Finally fold in the flour
Divide the mixture equally between the four moulds.
Place in the fridge to chill for at least 1 hour. They can be kept in the fridge for at least 3 days before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) Gas mark 6.
Place the moulds on a baking tray and bake for 10 minutes.
Remove from the oven and run a small spatula around the edges then leave for 1 minute before removing from the moulds.
Serve with cream or ice-cream.
Chocolate Lava Puddings
Sarah's servings: 4
Sarah's skill: Medium
Baking time: 10 minutes
Ingredients:
Lining moulds:
Butter to grease moulds
2 Tbsp Cocoa Powder
Cake:
75g Soft Unsalted Butter
100g Dark Cooking Chocolate
2 large Eggs
1 large Egg Yolk
40g Caster Sugar
1 Tbsp Plain Flour
Method:
Prepare the four 8 x 5cm (3 x 2 inch) moulds - place a small disc of baking parchment in the base of each mould, then grease with butter and finally dust with the cocoa powder.
Place the prepared moulds into the fridge.
Place the butter and chocolate in a bain marie and keep stirring until the butter and chocolate have both completely melted. Set aside to cool.
In the bowl of a stand mixer with a whisk attachment fitted place the eggs, egg yolk and sugar.
Whisk until light and fluffy and you can see the trail of the whisk.
Fold in the cooled chocolate mixture until fully incorporated.
Finally fold in the flour
Divide the mixture equally between the four moulds.
Place in the fridge to chill for at least 1 hour. They can be kept in the fridge for at least 3 days before baking.
When ready to bake pre-heat the oven to 200 degrees centigrade (180 fan) Gas mark
Place the moulds on a baking tray and bake for 10 minutes.
Remove from the oven and run a small spatula around the edges then leave for 1 minute before removing from the moulds.
Serve with cream or ice-cream.
Sarah's extra slice.....
The moulds I used were Tala Performance 4 Mini Pudding Moulds, 8 x 5 cm.
You can easily double the quantities of ingredients if you wish to make 8 puddings.
The puddings can be kept in the fridge for up to 3 days before baking.