Enjoy this wholesome and flavourful recipe celebrating the natural goodness of Eureka Mills stoneground flours. Known for their unbleached, preservative-free milling process, Eureka Mills flours bring a rustic integrity and rich depth of flavour to both savoury and sweet creations.
Espresso Chocolate Lava Cakes
Ingredients
- 100g unsalted butter, cubed, plus extra for greasing
- 120g dark chocolate, broken into pieces
- 2 large eggs
- 2 tsp instant coffee dissolved in 30ml hot water
- 60g castor sugar
- 50g Eureka Mills Cake Flour 00
- Pinch of salt
- Cocoa powder, for dusting
- Coffee ice cream
Method
- Preheat your air fryer to 175C (if yours requires preheating).
- Grease 4 pudding ramekins (approximately 175ml in size or 9cm wide) with butter.
- Put the butter and chocolate in a microwave safe bowl. Microwave for about 1 minute, until just melted, checking and stirring every 15 seconds. Put aside.
- In a separate bowl, beat the egg, egg yolk, coffee and sugar together until well combined.
- Add the Eureka Mills Cake Flour 00 and a pinch of salt and stir through.
- Then stir through the melted butter and chocolate mixture.
- Pour the mixture into the greased ramekins, filling them half-way. Put them in the airfryer at 175C and cook for 8-10 minutes, until the tops are set and starting to slightly come away from the sides.
- Remove from the airfryer and allow to sit in their ramekins for a minute. Carefully tip them out onto your serving plates, dust with cocoa powder, and serve with coffee ice cream.
Other recipes in the collection: crispy tortilla chips paired with creamy guacamole or aromatic herb and onion bread perfect for any table. For a hearty plant-based option, wholemeal falafel balls deliver crunch and comfort in every bite.