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Soft-centred chocolate pudding
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Decadent chocolate lava cake ready in only 15 minutes - simply irresistible!
Ingredients:
  • Melted butter, to grease
  • 400.00g Dark Chocolate Melts
  • 200g butter, chopped
  • 2 tsp instant coffee powder
  • 5.00 gm hot water
  • 4 eggs
  • 4 egg yolks
  • 100g (1/2 cup, firmly packed) brown sugar
  • 20.00 ml creme de cacao liqueur
  • 40g (1/4 cup) plain flour
  • Double cream, to serve
  • Bought honeycomb, coarsely chopped, to serve
  • 250ml (1 cup) thin cream
Instructions:
  • Preheat the oven to 180°C. Grease the eight 250ml metal dariole moulds with melted butter and place them on a baking tray.
  • In a saucepan over low heat, combine the chocolate and butter. Stir with a metal spoon for 5 minutes until smooth and melted. Take off the heat and let it cool for 5 minutes.
  • Mix the coffee and water together. Use an electric beater to whisk the eggs, egg yolks, and sugar until doubled in size. Add the chocolate mixture, coffee mixture, and liqueur. Gently fold with a metal spoon until just combined.
  • Dust flour over the chocolate mixture and delicately mix until blended. Divide the mixture evenly into the prepared molds.
  • Bake in a hot oven for 10 minutes, or until just set. Take out of the oven.
  • Prepare the chocolate sauce by combining the chocolate and cream in a small saucepan. Heat over medium-low heat, stirring with a metal spoon for about 5 minutes until the chocolate is melted and the mixture is smooth.
  • Invert puddings onto plates, generously drizzle with rich chocolate sauce, top with a generous dollop of velvety double cream, and finish with a sprinkle of crunchy honeycomb. Serve promptly for ultimate enjoyment.

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