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Molten chocolate puddings

  • 0:15 Prep
  • 0:24 Cook
  • 8 Servings


  • Melted butter, to grease
  • 200g dark chocolate, coarsely chopped
  • 200g butter, chopped
  • 4 eggs
  • 1 egg yolk
  • 70g (1/3 cup) caster sugar
  • 2 tablespoons plain flour
  • 2 tablespoons cocoa powder
  • 16 Lindt Lindor Dark or Milk Chocolate Balls
  • Cocoa powder, extra, to dust
  • Philadelphia Cooking Cream for Desserts, to serve


  • 1
    Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes or pudding moulds with melted butter. Line the bases with non-stick baking paper.
  • 2
    Place the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
  • 3
    Use an electric beater to beat eggs, egg yolk and sugar in a bowl until thick and pale. Transfer egg mixture to a large bowl. Gradually fold in the chocolate mixture. Sift over flour and cocoa powder. Fold until just smooth.
  • 4
    Spoon two-thirds of the chocolate mixture into prepared dishes. Place on a baking tray. Divide Lindt balls among the centres. Spoon remaining chocolate mixture over the top and smooth the surfaces. Bake for 15-20 minutes or until just set. Set aside for 10 minutes to cool slightly. Turn the puddings onto serving plates. Dust with extra cocoa powder. Serve with cream.

Source: taste.com.au


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