MAGNUM LAVA PUDDING

Creating this recipe has been a journey of discovery and joy for me, and I can’t wait for you to experience it too.

Let me take you back to where this idea was born. It was a cozy evening at home, and I was craving something chocolatey but also something more. I wanted a dessert that was both comforting and exciting, something that would make my taste buds dance with delight. As I rummaged through my kitchen, I spotted a Magnum bar in the freezer. That’s when the idea hit me – why not combine the rich, gooey goodness of a chocolate lava pudding with the creamy, cold luxury of a Magnum bar? The result was nothing short of magical.

Imagine diving into a warm, gooey chocolate pudding, only to discover a luscious Magnum bar hidden within, melting slightly into the surrounding chocolate. It’s a symphony of hot and cold, creamy and crunchy, all in one bite. This dessert not only delights the taste buds but also creates a memorable sensory experience that’s bound to impress your family and friends.

Whether you’re hosting a dinner party, looking for a unique treat for your family, or simply indulging yourself after a long day, this lava pudding with a Magnum bar centre is sure to impress. It’s a dessert that brings a smile to your face and a little bit of luxury to your everyday life.

WHAT YOU’LL LOVE ABOUT THIS

• Quick
• 90 seconds cake
• Fudgy and chocolatey
• Easy to make
• Eggless

INGREDIENTS USED IN MAGNUM LAVA PUDDING

• All-purpose flour

All-purpose flour acts as a binding agent, holding the other ingredients together to form a cohesive batter. It absorbs the liquid ingredients in the batter, such as milk and melted butter, helping to thicken the mixture and create a smooth, pourable consistency. This absorption process contributes to the pudding’s overall moisture content and prevents it from being too thin or watery. You can use whole wheat flour also in same proportion for a healthier version.

• Cocoa powder

Cocoa powder is a of chocolate flavour in lava pudding. Its rich and intense cocoa taste adds depth and complexity to the dessert, creating a decadent and indulgent experience for chocolate lovers. Cocoa powder acts as a thickening agent in the batter, helping to give the pudding its desired viscosity and preventing it from being too thin or watery. The dark hue of cocoa powder imparts a deep, rich colour to the lava pudding batter.

• Butter

Butter contributes moisture to the pudding batter, resulting in a moist and tender crumb. As the pudding bakes, the butter melts and disperses throughout the batter, ensuring that each bite is soft and velvety. It adds a luxurious richness and depth of flavour to lava pudding.

In lava pudding, the molten centre is created by the contrast in texture between the outer layer, which is set and cake-like, and the gooey centre, which remains liquid. Butter plays a key role in this process by melting during baking and contributing to the liquidity of the centre, resulting in the desired lava-like consistency.

• Milk

The liquid content of the milk hydrates the dry ingredients, such as cocoa powder and flour, resulting in a smooth and creamy batter. While milk itself has a mild flavour, it helps enhance the overall taste profile of lava pudding by allowing other ingredients, such as cocoa powder and vanilla extract, to shine through. The subtle sweetness of milk adds depth and richness to the dessert without overpowering its chocolatey goodness. I use this milk for my recipes but you can use any that’s available to you.

• Dark chocolate

Dark chocolate provides the intense chocolate flavour that is characteristic of lava pudding. Its deep, bittersweet taste adds complexity and depth to the dessert, creating a luxurious and indulgent experience for chocolate lovers. Dark chocolate melts during baking, creating the gooey, molten centre that is the hallmark of lava pudding. As the pudding bakes, the chocolate liquefies, forming a velvety pool of molten goodness that oozes out when the pudding is sliced or spooned into.

• Sugar

Sugar is a primary source of sweetness in lava pudding, balancing out the bitterness of cocoa powder and dark chocolate. It acts as a stabilizer in the pudding batter, helping to hold the ingredients together and create a cohesive mixture. It provides structure to the dessert, ensuring that it holds its shape during baking and has a uniform texture throughout.

• Magnum Bar

The Magnum bar adds a creamy, vanilla contrast to the rich, dark chocolate pudding. This creates a delightful balance between the deep, intense flavours of the chocolate and the smooth, sweet creaminess of the ice cream. Serving the cold Magnum bar atop the hot lava pudding creates a delightful hot-and-cold contrast. The cold, creamy ice cream centre provides a refreshing and smooth texture that complements the warm, gooey pudding, offering a pleasing mouthfeel. Placing a whole Magnum bar on top of the lava pudding adds visual appeal and makes the dessert look indulgent and inviting.

EQUIPMENT USED FOR MAKING MAGNUM LAVA PUDDING

I would recommend you to use good quality mixing bowls and other equipment so that your Magnum Lava Pudding come out delicious!

To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe. You will also need a microwave safe dish to make the Magnum Lava Pudding

Not a single day goes in my kitchen when I don’t use a whisk and Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.

RELATED RECIPE FROM THE BLOG

1. 4 INGREDIENT CHOCO LAVA CAKE

2. CHOCOLATE PUDDING CAKE

3. HOT FUDGE CAKE

TIPS TO MAKE THIS MAGNUM LAVA PUDDING

1. If melting in the microwave, do it in short bursts (20-30 seconds), stirring in between to prevent overheating.
2. The pudding is ready when the top appears set but still slightly jiggly.
3. Allow the pudding to cool for a minute or two before placing the Magnum bar. This will help it set slightly and prevent ice cream from melting. Serve the pudding warm for the best texture and flavour.
4. For added texture and flavour, consider topping with crushed nuts, chocolate shavings, or a drizzle of caramel or chocolate sauce.

MAGNUM LAVA PUDDING

 

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Ingredients

• ½ cup dark chocolate
• 2 tbsp butter (28 grams)
• ½ cup warm milk
• ¼ cup sugar
• 3 tbsp all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp coffee
• 1 Magnum bar

Instructions

1. In a bowl, add dark chocolate and butter and melt it over a double boiler or in the microwave till it’s smooth.
2. Add warm milk to the chocolate mix and whisk until well combined.
3. Add sugar, flour, cocoa powder, coffee and whisk again to make a smooth batter.
4. Pour the batter into a microwave safe dish (3.5X6 inches) and microwave on regular heating mode for 90 seconds. This is the mode you use to re-heat your food, by pressing a quick start button.
5. Place the Magnum on top of the lava pudding and dig in!

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If you like my easy Magnum Lava Pudding recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!