Chocolate volcano puddings

These explosive lava cakes ooze an addictively rich stream of chocolate, rum and raisins. Delve beneath the surface if you dare.

  • 10 mins preparation
  • 12 mins cooking
  • Makes 6 Item
  • Print


Chocolate volcano puddings
  • 20 gram unsalted butter, softened
  • 1 tablespoon cocoa powder
  • 1 tablespoon caster sugar
  • 150 gram dark chocolate, chopped
  • 150 gram unsalted butter, chopped, extra
  • 1/4 cup (35g) raisins
  • 2 tablespoon dark rum
  • 3 eggs
  • 3 egg yolks
  • 2 tablespoon caster sugar, extra
  • 1 1/2 cup (35g) plain flour
  • cocoa powder, for dusting
  • thick cream or ice-cream, for serving


Chocolate volcano puddings
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Divide mixture amorg muffin pans Bake for 8 minutes or until tops are firm.
  • 6
    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.


Not suitable to freeze. Raisin and chocolate butter mixtures suitable to microwave.