Chocolate volcano puddings

Ingredients Chocolate volcano puddings 20 gunsalted butter, softened 1 tbspcocoa powder 1 tbspcaster sugar 150 gdark chocolate, chopped 150 gunsalted butter, chopped, extra 1/4 cup(35g) raisins 2 tbspdark rum 3eggs 3egg yolks 2 tbspcaster sugar, extra 1 1/2 cups(35g) plain flour cocoa powder, for dusting thick cream or ice-cream, for serving

Steps

Chocolate volcano puddings

Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole Texas muffin pan (3/4-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan. Shake away the excess. Place chocolate and extra butter in a small pan; stir over a low heat until just melted - don't overheat. Transfer the chocolate mixture to a large bowl. Place raisins and rum together in a non-metallic bowl, microwave on medium (75%) for 1-4 minutes, stirring every 30 seconds Cover; stand 10 minutes. Beat eggs, egg yolks and extra sugar in a small bowl with an electric mix, until light and fluffy, about 5 minutes. Fold in sifted flour. Fold egg mixture and raisin mixture into chocolate mixture. Divide mixture amorg muffin pans Bake for 8 minutes or until tops are firm. Stand cakes in pan for up to 5 minutes; invert onto a tray lined with baking paper. Dust with sifted cocoa or icing sugar. Serve with cream or ice-cream. Tips Not suitable to freeze. Raisin and chocolate butter mixtures suitable to microwave.

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bon appetit