Ingredients for Melting Chocolate Pudding
- Dark Chocolate
- 4 ounces (115g) unsalted butter, cut into cubes
- 2 tablespoons brandy (optional)
- Golden Caster Sugar
- Eggs
- Egg Yolks
- 1 teaspoon vanilla extract
- Plain Flour
- Whipped Cream
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How to Make Melting Chocolate Pudding
- Fill a saucepan with a few centimeters of water and bring to a bare simmer. Place the broken chocolate, butter, and brandy (if using) in a heatproof bowl that fits snugly over the saucepan, ensuring the bowl's bottom doesn't touch the water.
- Stir occasionally over the lowest heat until the chocolate and butter are completely melted and smooth (about 6-7 minutes).
- Remove from heat and set aside.
- In a large mixing bowl, whisk together the sugar, eggs, egg yolks, and vanilla extract using an electric hand mixer until the mixture is thick, pale, and has doubled in volume (about 5-10 minutes).
- Gently pour the melted chocolate mixture around the edge of the egg mixture.
- Sift the flour over the top.
- Using a large metal spoon, carefully fold the chocolate mixture and flour into the egg mixture using a gentle folding and cutting motion until just combined.
- Divide the batter evenly among greased ramekins or small ovenproof dishes.
- Optional: Cover with cling film and chill or freeze until needed.
- Preheat oven to 200°C (400°F).
- Bake for 14 minutes if chilled or 12 minutes if not chilled. If baking from frozen, bake for 15 minutes.
- Let the puddings stand for 1-2 minutes before carefully running a palette knife around the edge and inverting onto serving plates.
- Serve immediately with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
111g
Carbs
9g
