Molten chocolate puddings
Based on a recipe by Ainslie Harriot, these have become my “signature” dessert and are therefore perfect for my first post. They’re not for those concerned about their saturated fat intake!
- 180g dark chocolate (at least 70% cocoa)
- 180g unsalted butter
- 3 large eggs
- 3 large egg-yolks
- 2 tablespoons caster sugar
- Extra butter and plain flour for greasing
- Icing sugar for decoration
- A bain-marie, or mixing bowl and saucepan to use as a double-boiler for melting the chocolate
- A mixing bowl
- An electric whisk, food-processor or hand whisk
- A spatula or large spoon, ideally silicone, but wood or metal will work as well; rubber may melt into the chocolate
- 6 porcelain ramekins (this might work with silicone, but doesn’t work with metal tins)
- A baking tray to place the ramekins on
- A tea-strainer
Preheat the oven to 230°C
Grease the ramekins thoroughly with butter, then coat the insides with flour, tapping out any excess. I can’t stress the thoroughly part enough – too little and you’ll end up with blobs of chocolate goo when you try to turn them out.
In a bain-marie, melt the chocolate and butter together, stirring frequently with a spatula. Make sure not to overheat this mix – don’t let the water heat above a gentle simmer. Whilst this is melting, beat the eggs, egg-yolks and sugar together until they have doubled in size. An electric whisk is best for this, but a food-processor or hand whisk will work just as well. If you’re using a hand whisk, give it five minutes of whisking before starting to melt the chocolate, then finish it off whilst the chocolate is melting.
Once the chocolate and butter have melted into a smooth and glossy pool of delectable delight, fold it into the egg-mixture. Don’t spend too much time over this – some swirls of egg won’t be a problem, and you want to keep some air in the mixture. Pour into the ramekins, put on a baking tray and cook for about 6 minutes. The cooking time depends on the oven – you want to take them out when they have formed a crust on top that is thick enough not to burst when you turn out the puddings, but too thick and you’ll have solid chocolate puddings. They should have about 1cm all around; the rest is just liquid buttery-chocolate goodness. It might take several goes to get the cooking time right, but luckily they still taste good regardless.
Once they’re out of the oven, invert them onto plates, remove the ramekins carefully (I use a damp tea-towel) and sprinkle some icing sugar over the top to hide the nasty looking flour coating. Serve with fanned strawberries and ice-cream or creme-fraiche.
These will keep in the fridge for a week or more before baking – just cover them in cling film, and make sure you pull them out of the fridge at least an hour before sticking them in the oven.
I’ll post a few photos the next-time I cook some.
Triple Chocolate Brownies
Quick Chocolate Mousse
Homemade Chocolate Ice Cream