Lindt Chocolate Lava Cake

This recipe came about after a trip to Swiss Chalet. The Christmas special is on and that means a little box of Lindor chocolate truffles after your meal.

I thought hmmm.. I bet I could do something interesting with these. I found a recipe for Lindt chocolate cupcakes which happened to be egg free. So I modified it until it turned into a rich, moist chocolate cake with Lindor chocolate filling oozing out of it.

1 cup white sugar
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 tsp. vanilla extract
5-10 assorted Lindt chocolate truffles

1. Preheat oven to 350F (180C). Grease an 8 inch round porcelain baking dish.
2. Whisk together sugar, flour, baking soda, salt, and cocoa powder in a medium sized bowl.
3. Add water, vegetable oil and vanilla and whisk until combined.

4. Pour into baking dish and drop chocolate truffles into batter (chocolates should be above the surface, do not press down).

5. Bake for 35 mins (cake should still be gooey in the center).

5. Loosen the cake by running a knife around the edges and flip out onto a plate.

6. Spoon cake into 8-10 bowls. Serve warm.

Note: for a more firm cake, cut it into cubes and mix with filling in the baking dish, allow it to cool.

Enjoy! :)