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Beetroot & Chocolate Lava Puddings

Recipe by Mish Delish

This unique twist on the classic lava cake combines the earthy sweetness of beetroot with rich, velvety dark chocolate for a dessert that's as visually striking as it is delicious. Serves 6.

  • 1 medium beetroot, scrubbed & stem removed
  • 150g good quality dark chocolate
  • 115g unsalted butter
  • 1⁄4 cup plain flour
  • 50g caster sugar
  • 1 small pinch of salt
  • 2 eggs
  • 2 egg yolks
  • cocoa for dusting tin
  • vanilla ice-cream to serve


1. Boil the beetroot whole for 40 minutes in water or until soft when tested with a skewer.
Allow to cool slightly and rub off skin. Puree with a little of the cooking water to a fine paste
in a food processor. Reserve 1 tbs of the puree and keep the rest on the fridge to use in
smoothies or add to other dishes.

2. Preheat the oven to 200C, butter a 6 hole muffin pan and dust with cocoa.
Melt the chocolate together with the butter in a microwave or in a bowl over gently simmering
water. Stir with a spatula until smooth and whisk in the eggs and yolks and 1 tbs of the
beetroot puree.

3. Add the flour mixture and whisk until just combined. Spoon even amounts of batter into each of the muffin holes and transfer to the oven.

4. Bake for 8 – 10 minutes, they need to still be slightly gooey in the centre, if you over cook
them you will lose the lava!

Serve with ice-cream.

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