Gooey Chocolate Pudding (Lava Cakes) – Purini Tiakarete
These desserts are going to blow your mind! These purini (puddings) have so many different names. Molten chocolate cakes, lava pudding, gooey chocolate pudd, but regardless of the name, they are just magical to eat! I originally made this recipe for Pic’s Peanut Butter a few years ago. This recipe celebrated Pic’s Pata Pīnati Tiakarete (Chocolate Peanut Butter) during Valentines. It was such a fun recipe to develop and I love that pop of chocolate PB inside. It gives a delicious savoury note to the pudding. Lastly, I have included some different timings for this pudding. This means you can go super gooey or do a slightly more set pudding. Whatever your preference, I have indeed got you covered!
Can I leave out the Pata Pīnati (Peanut Butter)?
Āe mārika – yes indeed!!! I love the pata pīnati (peanut butter) inside but you can totally leave it out. You could swap it out for different types of nut butter of any nature. Or delete it from the recipe completely. If you do take it out though, add in one more piece of tiakarete (chocolate) in to the centre. This will ensure that the purini (puddings) maintain their gooey texture in the middle.
More pata pīnati (peanut butter) recipes to try:
I love all things that are pata pīnati (peanut butter) and tiakarete (chocolate) related. So, I encourage you to check out my other recipes using this combination. Need to use up left over tiakarete (chocolate) or hēki Aranga (Easter eggs)? Make these two-toned, gooey Chocolate and Vanilla Easter Egg Cookies.
Are you craving a rich pihikete tiakarete (chocolate biscuit)? These Buckeye Cookies might just be the recipe you need. Is it time for a keke rā whānau (a birthday cake)? I myself am particularly partial to this beauty: Vanilla, Chocolate and Peanut Butter Poke Cake. It is a must try! Check out more recipes here.
Videography and photography by Sarah Henderson.
Gooey Chocolate Pudding – Purini Tiakarete
Ingredients
The Chocolate Pudding – Te Purini Tiakarete
- 4 tbsp (60 g) pata pīnati tiakarete (chocolate peanut butter)
- 8 mōtete tiakarete (pieces of chocolate, if you are omitting the pb, you need 12 pieces)
- 150 g tiakarete parauri (dark chocolate, I use 50%)
- 130 g pata kua tapahia (chopped butter)
- 2 tbsp kōkō (cocoa)
- ¼ tsp tote (salt)
- 3 hēki (eggs, size 6)
- ⅔ C (165 g) huka one (caster sugar)
- 2 tsp iho hūperei (vanilla essence)
- ⅓ C (50 g) puheu parāoa noa (plain flour)
The Decorations – Ngā Whakarākei (All optional)
- 1 C (250 ml) kirīmi kua wepua (whipped cream)
- 20 g tiakarete parauri (dark chocolate, 50%)
- 12 rahipere (raspberries, fresh)
Instructions
The Chocolate Pudding – Te Purini Tiakarete
- Pre-heat the oven to 160 °C on the bake setting.
- Grease 4 x 1 C capacity oven proof ramekins with melted butter. Sprinkle 1 Tbsp huka one (caster sugar) in to each mould and spread around so they are evenly coated.
- Add 3-4cm of water to the bottom of a medium pot and bring to a gentle simmer. Choose a heat proof bowl that fits snug on top of the pot but doesn't touch the simmering water.
- Add the tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to the bowl. Add it on top of the pot of simmering water and stir it until it melts completely. Leave it aside to cool slightly.
- To each tablespoon of pata pīnati tiakarete (chocolate peanut butter) add two pieces of tiakarete parauri (dark chocolate). Turn them in to rough balls and leave them aside.
- Add 3 hēki (eggs), huka one (caster sugar) and iho hūperei (vanilla essence) to a large bowl . Whip them on medium-high speed for 5-7 minutes until light in colour and thick in consistency.
- Sift in the puehu parāoa noa (plain flour) and very gently fold it in until all the flour is incorporated. Keeping a light hand here helps the air stay in the mixture.
- Add the cooled ranunga tiakarete (chocolate mixture) in the egg mixture in four additions. Add a quarter of it in and gently fold it all together. Add the next quarter and repeat this process until all the chocolate mix is incorporated.
- Add a large tablespoon of the mixture in to the bottoms of each of the prepared ramekins.
- Add one of the of chocolate peanut butter balls on top. If you are omitting the nut butter, add 3 pieces of tiakarete (chocolate) on instead.
- Divide the rest of the chocolate batter between the ramekins to finish off the puddings.
- Place them on a tray and slide them in the oven.If you like an ultra gooey pudding bake for 20 minutes. If you like a slightly gooey pudding, bake for 25 minutes (this is my preference).If you like the pudding part set and just the centre melty, bake for 30 minutes.
- Remove from the oven, run a knife around the edge and flip each one on to small plates. Dust with kōkō (cocoa) or puehu huka (icing sugar) and serve immediately. Or try the decorations I used.
The Decorations – Ngā Whakarākei
- When you are ready to serve, top each pudding with a good dollop of the kirīmi (cream), grate over the tiakarete (chocolate) and add some rahipere (raspberries). Serve with a smile on your face because you just made that happen!
So perfect
Tēnā koe Kiara – thank you!