The BEST Chocolate Lava Cake

Melt In The Middle Chocolate Dessert // Chocolate Fondants // Lava Cake

You will need:

• 150g caster sugar 50g Demerara sugar
• 4 egg plus 4 yolks
• 200g plain flour (optional, or use only 100g)
• 40g melted butter plus 200g cubed butter
• cocoa powder
• 200g chocolate

Method:

1. Brush melted butter around your pudding tins - depending on their size, you will need 8-12
2. Coat the now butter tins in cocoa and tap out the excess
3. Melt butter and chocolate together slowly then allow to cool
4. With an electric hand mixer, beat the eggs/egg yokes and sugars together until very thick and foamy - similar to the texture of an ice cream milkshake
5. Fold the chocolate and egg mixtures together then fold in flour if using any
6. Pour into the butter and cocoa tins
7. Allow to cool in the fridge for at least 20 minutes before baking
8. Bake at 180C for around 11-12 minutes
9. Serve immediately

Tips:

-Ensure you butter your tins well otherwise the cakes may not come out easily or in one piece

-You can freeze the uncooked pudding in the tin - wrap well and freeze immediately and store for up to one month. You can cook from frozen - add 5 minutes

-Test one first and make a spare in case you under or over cook the middle

-Do not re-heat!