You will need:
- 150g butter (extra for brushing)
- ½ cup caster sugar (extra for coating)
- 190g dark chocolate buttons
- 2 eggs
- ¼ cup plain flour
- Pinch of salt
Let's make it:
Step 1:
reheat the oven to 180°C. Using a pastry brush, brush 4 x ¾ cup dariole moulds, ramekins or muffin cups with butter and then dust with caster sugar, shaking to remove the excess.
Step 2:
Place the butter and dark chocolate into the bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer with the scraper paddle attached. Attach the HeatSplash™ guard and press MELT. Mix on speed 2 to begin with, gradually increasing the speed to 5-7, over 4-5 minutes, to help break up the chocolate. Turn off HeatSoft™.
Step 3:
On speed 5, add the caster sugar and beat for 30 seconds. Add the eggs, one at time, beating for 30 seconds after each addition. Reduce to speed 2 and add the flour and pinch of salt and beat until just combined, 30 seconds. Pour the chocolate batter into the prepared moulds.
Step 4:
Bake the chocolate lava cakes for 20 minutes, or until just set. Allow to cool slightly for 5 minutes before unmoulding onto a plate. Serve and enjoy.