It is fair to say that my attempt at chocolate lava cakes was not entirely successful. For the first time, I was super-organised for #SundaySupper - ingredients bought ahead of time, recipes perused, considered and adapted. I decided to make chocolate lava cupcakes, rather than the traditional pudding dessert, to be enjoyed at any time, rather than having to be served immediately.
However, my attention was distracted from the oven for just a couple of minutes and they baked for slightly too long, meaning that the supposedly gooey centre didn’t exist. I pulled apart a couple of cakes, disappointment growing.
All was not lost, however, they were the most deliciously bouncy, moist and light chocolate cupcakes - perfect at the end of our BBQ served with strawberries and cream.
Here’s how to make them - remember to keep your eye on the time!
110g caster sugar
110g self-raising flour
Preheat the oven to 160C and line a muffin tray with cases.
Melt the chocolate and butter together in a large bowl over a pan of simmering water, stirring well. Set aside to cool slightly.
Beat the eggs and sugar together, until pale and thick.
Fold in the flour, then add the melted chocolate and butter mixture and stir together.
Spoon the mixture into the cases, ensuring a generous amount of mixture in each.
Bake for 20 mins, then remove from oven and allow to cool on a wire rack for 5 mins. If left for longer, you will have chocolate ‘sponges’ rather than ‘lava cakes’.
See below for the full #SundaySupper menu from other bloggers, who presumably were more successful than me!