Chocolate lava puddings
Indulge in these heavenly creations. Only 30 minutes in the making, they needn’t be confined to weekends or entertaining, just be bold when turning them out!
Reduced fat oil spread
90 g, chopped coarsely
⅓ cup(s), (75g)
Vanilla bean extract
¼ cup(s), (35g)
2 medium, lightly beaten
1 tsp, to dust
1 cup(s), to serve
- Preheat oven to 180°C or 160°C fan-forced. Melt 10g spread in a small saucepan over low heat. Lightly grease four ½-cup (125ml) capacity dariole moulds with melted spread. Place in refrigerator until required.
- Place remaining spread and chocolate in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Remove from heat. Stir in sugar and vanilla.
- Sift flour over chocolate mixture in saucepan and whisk to combine. Gradually whisk in eggs until combined.
- Spoon mixture into prepared moulds (no more than two-thirds full). Place moulds on a baking tray and bake for 8–10 minutes or until edges are set and centre is still wobbly. Cool puddings in moulds for 1 minute before turning out onto serving plates (see tip). Dust puddings with icing sugar and serve with raspberries.
TIP: To release puddings, run a small knife around the edge of each mould before inverting onto serving plates.