Dessert is one of the things I tend to drag my heels on when planning a meal. It can be the highlight of the meal OR it can be the opposite.
Let me explain. By the time I come around to serving dessert, my belly is about to burst. No matter how diligently I focus on ‘saving room’ the appetizers, drinks, and main meal have stolen the show. My solution? I usually go for fresh fruit, cheese or nothing at all. Having said that, you have to give this chocolate pudding a try. It’s so unbelievably delicious and light! The soft center is the highlight and becomes exposed with every bite. The ingredients are simple and so are the steps. What’s more, you can refrigerate the puddings for several hours, bring to room temperature, and then pop into the oven. Baking couldn’t be any easier. As for this dessert, I will happily save room.
Serves 4
125g butter
2 teaspoons flour
125g dark chocolate, chopped
2 eggs, plus 2 egg yokes
4 tablespoons caster sugar
Preheat oven to 430f (220c)
Butter and flour 4 ramekins. In a bowl set over a pot of simmering water, melt chocolate and butter together. Once melted, remove bowl from pot.
Using an electric whisk, mix together the eggs and sugar to a thick and light consistency. It should resemble a combination between soft peak meringue and cream. Pour into warm chocolate and dust the flour in through a sieve. Gently fold the ingredients until well incorporated and spoon into prepared ramekins. Arrange ramekins on a baking tray and place in the oven. Bake 9 minutes. Allow pudding to rest 2 minutes before serving either in the ramekin or turn out onto plates. The sides will be set but the filling soft.
ready for the oven
The Culinary Chase’s Note: Use at least 60% dark chocolate. Serve the pudding by itself, with fresh raspberries or with cream. By the way, Valentine’s Day is one month from today…dare I suggest this is worthy for the occasion? Enjoy!
- 125g butter
- 2 teaspoons flour
- 125g dark chocolate, chopped
- 2 eggs, plus 2 egg yokes
- 4 tablespoons caster sugar
- Preheat oven to 430f (220c)
- Butter and flour 4 ramekins. In a bowl set over a pot of simmering water, melt chocolate and butter together. Once melted, remove bowl from pot.
- Using an electric whisk, mix together the eggs and sugar to a thick and light consistency. It should resemble a combination between soft peak meringue and cream. Pour into warm chocolate and dust the flour in through a sieve. Gently fold the ingredients until well incorporated and spoon into prepared ramekins.
- Arrange ramekins on a baking tray and place in the oven. Bake 9 minutes. Allow pudding to rest 2 minutes before serving either in the ramekin or turn out onto plates. The sides will be set but the filling soft.
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