Melting chocolate puddings2013-03-17
- Yield : 6 puddings
- Servings : 6
- Cook Time : 12m
- Ready In : 12m
A delicious little treat for you and the family after a Sunday dinner!
- 50 grams soft unsalted butter (plus more for greasing)
- 350 grams best dark chocolate
- 150 grams caster sugar
- 4 large eggs (beaten with pinch of salt)
- 1 teaspoon vanilla extract
- 50 grams plain flour
You will need 6 individual pudding moulds or ramekins, buttered.
Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
Divide the batter between the 6 moulds, quickly take the baking sheet out of the oven, arrange the little moulds on it and replace in the oven.
Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious puddings onto small plates or shallow bowls.
Serve these with whipped double cream, , creme fraiche, creme anglaise or ice cream.
Top with lemon balm or edible flower, raspberry and sprinkle with icing sugar.