Chocolate Lava Puddings Recipe

Cooking Time

15 minutes




  • 125g butter
  • 350g dark chocolate, chopped
  • 4 egg yolks
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3/4 cup almond meal
  • 4 eggwhites
  • 2 x 100g block of soft-centred dark chocolate
  • cocoa powder, to serve
  • thick cream or ice-cream, to serve


  1. Grease a 12 x 3/4-cup capacity muffin or friand pan.
  2. Melt butter with chocolate over low heat for 2 to 3 minutes, stirring. Cool.
  3. Beat egg yolks, 1/2 cup sugar and vanilla with an electric mixer until pale. Add warm chocolate mixture and almond meal. Gently fold with a large metal spoon.
  4. Beat eggwhites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, until combined. Fold into chocolate mixture in 2 batches, using a metal spoon.
  5. Half-fill muffin pan with mixture. Top each with 2 pieces of soft-centred chocolate and remaining batter. Cover with plastic. Freeze for 1 hour or until is solid.
  6. Preheat oven to 200°C. Remove plastic from moulds and place into hot oven. Bake for 15 to 20 minutes or until top is firm. Cool for 5 minutes before removing from pan. Sprinkle with cocoa and serve immediately with cream or ice-cream.


Super Food Ideas – July 2003 , Page 73
Recipe by Janelle Bloom & Dixie Elliott

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