Soft Chocolate Pudding
The mix can be made several hours in advance, poured into the prepared moulds and refrigerated until needed. One important detail is to make sure it is back to room temperature before baking. Once cooked and cut into, it won't be quite cooked through, revealing a thick, soft chocolate centre. Included is a recipe for chocolate sauce to go with the dessert, for real chocoholics. Extra-thick or pouring cream or vanilla ice-cream also work very well.
Ingredients
For puddings:
- 125g (4 1/2oz) butter, plus more for greasing
- 2 teaspoons flour, plus more for the ramekins
- 125g (4 1/2oz) dark chocolate, chopped
- 2 eggs, plus 2 extra yolks
- 4 tablespoons caster sugar
For sauce:
- 100g (4oz) bitter dark chocolate (milk or white chocolate can also be used), chopped
- 150ml (1/4 pint) single cream
- 25g (1oz) butter
Instructions
Serves 5-6
For the pudding, preheat the oven to 220°C/Gas 7 and liberally butter and flour five or six 150ml (1/4pint) ramekins. In a bowl set over a pan of simmering water, melt the chocolate and butter together. It is important that the bowl is not in contact with the simmering water as this will separate the solids and fats from the chocolate. Once warm and melted, remove the bowl from the pan.
While the chocolate is melting, with an electric whisk mix together the eggs, extra yolks and caster sugar to a thick but light consistency. This mix will have taken on a cold sabayon stage, almost a combination of soft peak meringue and cream. Pour into the warm chocolate, and dust the flour in through a sieve. Fold the three components together gently, then spoon into the prepared moulds. (If not cooking immediately, these can now be refrigerated for several hours, if wished, until needed, returning them to room temperature before baking.) Place in the preheated oven for 9 minutes.
Meanwhile, make the sauce, if using. Place all the ingredients together in a bowl set over simmering water until the chocolate has melted.
Remove the puddings from the oven and leave to rest for 1 minute before serving in the ramekins or turning out onto plates. The sides will be set but the filling soft. Serve with the warm chocolate sauce or your chosen accompaniment.