Somewhere between a chocolate mousse and a chocolate cake, this decadent treat is devilishly delicious. You can make them ahead of time, keep them in the refrigerator, pop them in the oven 15 minutes before you want a devilish treat, and then break through the cakey crust with a spoon and enjoy the chocolate lava inside.

 

Ingredients (4 puddings/cakes)

½ cup butter

6 oz (180g) semi-sweet chocolate, broken into pieces

1 tsp vanilla essence

3 egg yolks

1/3 cup sugar

3 egg whites

2 tbsp icing sugar

 

1. In a small saucepan, melt the butter. Add the chocolate and remove from heat. Stir until chocolate is melted. Mix in the vanilla.

2. In a large bowl, beat the egg yolks and sugar for 4-5 minutes with an electric mixer – until thick and pale yellow.

3. Fold the melted chocolate mix into the egg yolk mix, gently combining them.

4. In a medium bowl, beat the egg whites for half a minute, until they become frothy.

5. A little at a time, beat in the icing sugar. Beat the egg whites until they form stiff peaks.

6. Gently fold the egg whites into the chocolate mixture. Do not overmix – just enough to combine.

7. Divide the batter/pudding into four 8oz (250ml) ramekins that have been buttered and dusted with icing sugar.

8. If you’re baking these later, cover with wrap and place in refrigerator.

9. Pre-heat oven to 400F (200c).

10. Bake the puddings/cakes for 10-15 minutes – until a crust forms and cracks, revealing molten lava inside. Cold pudding will take 1-2 minutes longer to bake than room temperature pudding.

While still warm, dig in with a spoon. Devilish heaven!