Soft-centred Chocolate Cakes

clock 15 minutes + 12 minutes bowl Serves 6


  • 155g dark eating chocolate, chopped coarsely
  • 125g unsalted butter, chopped
  • 3 tsp instant coffee granules
  • 2 eggs, plus 2 egg yolks
  • 1/3 cup caster sugar
  • 1/4 cup plain flour
  • 2 tsp cocoa powder
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  • 1. Preheat oven to 200°C (180°C fan-forced). Grease a six-hole (¾-cup/180ml) muffin pan well with softened butter.

  • 2. Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.

  • 3. Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture.

  • 4. Spoon mixture into pan holes; bake 12 minutes.

  • 5. Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.

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