Tuesday, July 28, 2009

Gooey Chocolate Pudding

OH - MY - G**!! If you're a chocolate lover you will absolutely adore these heavenly Choc puds!
I've mentioned before that I'm not a chocolate fanatic, but everyone loves chocolate in their own way, and this smooth, pillowy, heaven in my mouth dessert has won my heart for a lifetime.
Do as I did and make these the next time you have guests over for dinner. You will surely win them over.
This recipe comes from my favourite cookbook "Good Housekeeping Cookery Book". I get so much inspiration from this book, but I didn't change a thing with this recipe. It's perfect as is.

(Serves 4 people)
125g (4oz) unsalted butter, plus extra for greasing
100g (3 1/2oz) good quality plain dark chocolate (chopped into small pieces)
2 tbsp dark rum or Tia maria
2 medium eggs, plus 1 egg yolk
50g (2oz) golden caster sugar
2 tbsp plain flour, sifted
Icing sugar, to dust (optional)

1/ Lightly butter four 150ml (1/4 pint) ramekins
2/ Melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Take off the heat, add the rum and stir until smooth
3/ Meanwhile, whisk the eggs, egg yolk and caster sugar together in a large heatproof bowl set over a pan of hot water, using a hand-held electric whisk, until the mixture is mousse-like and doubled in volume. This will take about 5 minutes - continue to whisk until the beaters leave a ribbon-like trail when they are lifted up over the mixture
4/Pour the melted chocolate mixture into the egg mixture, then add the sifted flour. Carefully and thoroughly fold everything together, using a large metal spoon.
5/Divide the mixture equally between among the ramekins. Bake the puddings at 200 C (400 F, gas mark 6) for 12-14 minutes or until just firm - they'll still have a gooey centre (yummmmmm!!). Dust with icing sugar and serve with creme fraishe (I served with vanilla ice cream, oh yeah!!)

note: For convenience, prepare ahead and cover the ramekins tightly with clingfilm. Freeze on a baking tray overnight (or for up to 1 month). Bake the puddings from frozen, allowing 16-17 minutes

note: photo taken by
Monique Napier, my dear friend who enjoyed this chocolate delight with me.

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