Choc Nut Caramel Lava Puddings

These little Caramel Lava Puddings are the absolute bomb! Chocolate pudding on the outside, with a molten lava centre of almond butter and caramel. The first time I made these was for our wedding anniversary (after I ran to photograph them straight from the oven!)

Choc Nut Caramel Lava Puddings

My husband Peter and I took a spoonful each and just looked at each other…you know…one of those shared romantic moments…you know what I mean…and we both just looked a bit stunned for a second…then I said it…”winner winner chicken dinner!” Sorry to ruin the moment, I’m such a dork, but it seemed appropriate at the time. Dumb I know – NOT chicken and NOT dinner but still it felt like a home run moment and I sort of thought that’s what all the cool people say. (Maybe?)

The great thing about these little pots of pudding/lava is the combination of cakey pudding with a slightly crusty top and gooey lava all combining together in one glorious mouthful. YUM

Lee-Ann ♥

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Choc Nut Caramel Lava Puddings

Delicious little chocolate puddings with an almond butter and caramel lava centre - absolute heaven!

Course Dessert

Cuisine Modern Australian

Keyword caramel lava, lava pudding

Setting time 2 hours

Total Time 2 hours 35 minutes

Servings 4

Calories 697kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 100 g milk chocolate
• 100 g dark chocolate
• 65 g butter roughly chopped
• 1/2 cup light brown sugar
• 1/2 cup single cream pouring
• 3 eggs
• 3 tbsp. plain / all purpose flour sifted
• 1/2 tsp vanilla essence
• 4 tbsp. almond butter
• 4 tbsp. thick caramel spread I used Bonne Maman

Instructions

• Pre heat oven to 200C/390F.
• Snap chocolate into squares and combine with butter in a microwave safe bowl. Microwave on full power in 20 second bursts, stirring well after each burst until melted and smooth.
• Add brown sugar and mix well to combine. Add flour and mix well.
• Add eggs one at a time, mixing well after each addition.
• Divide batter between 4 x 11/4 cup capacity oven proof dishes/ramekins and refrigerate uncovered for about 2 hours (this helps create the slight crust on top and stops the caramel mixture sinking straight to the bottom).
• Combine caramel and almond butter and divide into quarters. Roughly shape each quarter into a ball/blob with 2 spoons and sit one on top of each pudding, pushing down slightly until they are about half submerged.
• Bake in oven for 20 minutes. Allow to sit for 5 minutes then serve.

Notes

Leaving these puddings to sit for 5 minutes after coming out of the oven is important - the lava part of the pudding is especially hot - even after sitting for 5 mins.

You could use just one flavour of chocolate if you prefer, all dark or all milk. I like the combination of both for the flavours in this recipe so that's why I went half/half.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*