Achieve the perfect “molten” lava center with this straightforward recipe for Chocolate Molten Puddings. This dessert is the epitome of indulgence, featuring a rich, tender chocolate cake that gives way to a warm, liquid chocolate core. Using high-quality dark chocolate and a surprise Lindt ball in the center guarantees a spectacular result that will impress any dinner guest.
Yields: 6 Puddings Preparation & Cooking Time: 30 Minutes
Ingredients
- 125g unsalted butter, chopped
- 150g dark chocolate, chopped
- 3 eggs, lightly beaten
- ½ cup caster sugar
- ⅓ cup plain flour
- 6 milk chocolate Lindt balls
- Cocoa powder, for dusting
- Vanilla ice-cream and fresh raspberries, to serve
Method
- Melt Chocolate and Butter: Create a bain-marie by placing the chopped butter and dark chocolate in a large heatproof bowl set over a large saucepan of simmering water. Ensure the bottom of the bowl does not touch the water. Stir continuously until the mixture is completely melted and smooth. Remove from the heat and allow it to cool to room temperature.
- Preheat the Appliance: Lightly spray a 4-hole pie maker (⅓-cup capacity) with cooking oil.
- Combine Ingredients: In a separate bowl, stir the eggs and caster sugar into the cooled chocolate mixture until just combined. Sift the plain flour over the mixture and stir gently until a smooth batter forms.
- Assemble the Puddings: Spoon ½ cup of the mixture into each prepared hole in the pie maker. Gently press one milk chocolate Lindt ball into the center of each pudding. Close the lid.
- Cook: Cook for approximately 8 minutes, or until the puddings are just firm on top. The center should remain slightly soft. Carefully remove from the pie maker. Repeat the process with the remaining chocolate mixture and Lindt balls to make six puddings in total.
- Serve: Dust the warm puddings with cocoa powder. Serve immediately with a scoop of high-quality vanilla ice-cream and a scattering of fresh raspberries for a classic and elegant presentation.
“Chocolate Molten Puddings.” New Idea food, July 2025, p. 9.
