Ingredients

The following ingredients have 6 Servings
  • 1 cup (6oz/170g) white chocolate (Bar not chips), chopped
  • 11 tablespoons (5 1/2oz/180g) butter
  • 3 egg yolks
  • 3/4 cup (6oz/170g) pumpkin puree (Not pumpkin pie filling)
  • 3/4 cup (4 ½oz/128g) brown sugar
  • 1/2 cup (2 ½oz/71g) flour
  • 1/2 teaspoon salt
  • Vanilla ice cream to serve

Instruction

  • Preheat your oven to 400°F (200°C) then generously butter 6 wells of basic cupcake/muffin tin, or use liners. Set aside. 
  • Place the chopped white chocolate and butter in a medium bowl and melt in the microwave or over a bain marie for 1-2 minutes in 30 second intervals until fully melted. Stir together until the white chocolate and butter are fully combined, set aside.
  • In a large bowl whisk together the egg yolks, pumpkin puree, and brown sugar.
  • Once the pumpkin mixture is evenly combined slowly pour in the white chocolate and butter mixture while whisking. Next add in the flour and salt and whisk together until there are no lumps.
  • Measure out 1/2 cup (5oz/150g) of batter and fill up each prepared cupcake well to the top.
  • Place the muffin tin in the oven and bake for exactly 12 minutes. When done the lava cakes should be golden brown and just cooked on top.
  • Let the cakes set up in the muffin tin for 3-5 minutes then turn out onto a large plate.
  • Place each lava cake on a serving plate, top with vanilla ice cream and serve immediately. Enjoy!
  • Cover and store in an airtight container in the fridge for up to 3 days.