Zutaten für Molten Chocolate Puddings
- Dark Chocolate Couverture
- Unsalted Butter
- Egg Yolks
- Caster Sugar
- Plain Flour
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Zubereitung von Molten Chocolate Puddings
- Preheat oven to 350°F (180°C). Grease eight 175ml dariole molds (or ramekins).
- Chop 40g of high-quality dark chocolate (minimum 63% cocoa) into 5g squares. Set aside.
- Melt the remaining chocolate (approximately 160g) and 115g (1/2 cup) unsalted butter in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together 4 large eggs, 2 large egg yolks, and 170g (3/4 cup) granulated sugar until pale and thick (about 5 minutes using an electric mixer).
- Gently fold the melted chocolate mixture into the egg mixture. Gradually whisk in 40g (1/3 cup) all-purpose flour until just combined. Do not overmix.
- Evenly divide the batter among the prepared molds.
- Place one reserved chocolate square in the center of each pudding, ensuring it's completely covered by batter.
- Place the molds on a baking sheet. Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft.
- Let the puddings cool in the molds for 1 minute before inverting them onto serving plates.
- Serve immediately, drizzled with extra melted chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
50g
Carbs
6g