Chocolate Lava Cakes Recipe NZ
Simple and delicious treat for winter.
8
Serves
20 mins + chilling + 12-mins cook time
Prep Time
Ingredients
Ganache
- 150g dark chocolate
- 100ml cream
Cakes
- 1 packet Edmonds Rich Chocolate Cake (535g)
- 60g butter, softened (or Olivani Spread)
- 2 eggs (size 6)
- ¾ cup water (190ml)
- Icing sugar, to dust
- Thickened cream or ice cream, to serve.
Method
Ganache
- Roughly chop or grate chocolate into small pieces.
- Place cream in a heatproof bowl and microwave until hot and steaming (not boiling). Add chocolate and leave to sit for 5 minutes. Stir until smooth. If chocolate isn’t quite melted, microwave on medium-low in 20-30 second bursts until smooth.
- Refrigerate for a couple of hours, until set.
- When ready to make the cakes, shape tablespoons ganache into rough balls.
Cakes
- Preheat oven to 220ºC conventional or 200ºC fan bake. Grease four holes in each of 2 x 6-hole non-stick Texas muffin pans and dust with flour.
- Place cake mix, butter, eggs and water in a medium mixing bowl. Beat with an electric mixer on low speed for 30 seconds to combine, then increase speed to medium and beat for 2 minutes.
- Place 3-4 tablespoons mixture in each greased muffin tin hole (mixture should cover base). Bake for 4 minutes, then remove from oven.
- Spoon remaining mixture on top, then place a ganache ball in the centre of each cake (don’t worry if the cake mix doesn’t completely cover this).
- Bake for a further 8-10 minutes, until cake is set around the outsides. Leave in tins for 2 minutes, then loosen cakes around the edges with a butter knife. Cover muffin tins with a flat board or plate and invert to release cakes.
- Dust with icing sugar and serve immediately with cream or ice cream.
TIPS
- Ganache can be made up to a week in advance.
- Use the leftover icing mix for another cake (or jazz up a banana loaf!).
- Leftover cakes can be refrigerated and reheated in the microwave.
