Ready in under 30 minutes

Chocolate Volcano Pudding

Serving size: Serves 6
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Chocolate

INGREDIENTS

20g unsalted butter, softened
1 tablespoon cocoa powder
1 tablespoon caster sugar
150g dark chocolate, chopped
150g unsalted butter, chopped, extra
¼ cup (35g) raisins
2 tablespoons dark rum
3 eggs
3 egg yolks
2 tablespoons caster sugar, extra
½ cup (35g) plain flour
cocoa powder, for dusting
thick cream or ice-cream, for serving

Tools: Six Hole Muffin Tin, Small Bowl, Small Pan, Spatula, Large Bowl, Whisk, Flour Sifter, Hand Mixer

METHOD

Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole muffin pan (¾-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan. Shake away the excess.

Place chocolate and extra butter in a small pan; stir over a low heat until just melted - don't overheat. Transfer the chocolate mixture to a large bowl.

Place raisins and rum together in a non-metallic bowl, microwave on MEDIUM (75 per cent) for 1½ minutes, stirring every 30 seconds. Cover; stand 10 minutes.

Beat eggs, egg yolks and extra sugar in a small bowl with an electric mixer until light and fluffy, about 5 minutes. Fold in sifted flour. Fold egg mixture and raisin mixture into chocolate mixture.

Divide mixture among muffin pans. Bake for 8 minutes or until tops are firm.

Stand cakes in pan for up to 5 minutes; invert onto a tray lined with baking paper. Dust with sifted cocoa or icing sugar. Serve with cream or ice-cream.

Whisk
Be at home with the best in cooking