This is one of my favourite chocolate puds, fit for any serious chocaholic! The rich glossy melting middle is to die for, and it can be served straight from the oven, cold, or warmed through in a microwave or conventional oven. Which ever way you choose, this pudding will not disappoint any chocolate lover. I’m thinking of trying a different version with a caramel sauce in the middle.
I used 72% of cocoa solid chocolate to make this delicious dessert, which is quite high because the intense chocolate flavour is diluted with the flavours from the sugar, flour and butter. I love to serve this to friends when they visit, as the moist center with the oozy chocolate comes out like lava from a volcano, and when you spoon it in your mouth, your heart feels like it’s being melted by chocolatey lava! Here is how I do it.
- 170g Dark Chocolate, finely chopped
- 170g butter, cubed
- 170g light brown sugar
- 85g plain flour
- 6 eggs, beaten
For coating 6 ramekins
- 30g soft butter
- 30g unsweetened cocoa powder
- Prepare 6-8 ramekins by brushing them with butter and then dusting with cocoa powder. Make sure to tap out all the excess cocoa powder.
- Melt the chocolate with butter in a bain marie (a heatproof bowl set over a pan of simmering water), stirring occasionally. Alternatively, melt them in the microwave on low setting.
- To make the filling, put the cream in a pan set over a low heat, then add the sugar and stir until dissolved. Add the grated chocolate and stir until melted. Finally, stir in the butter for a smooth, silky chocolate. Set aside to cool.
- Combine the sugar and flour in a bowl. Mix the melted chocolate with the eggs followed by the flour and sugar. Divided the mixture between the ramekins fill in three-quarter full with chocolate mixture.
- Transfer the cool chocolate filling into piping bag fitted withsmall round nozzle, or to a heavy-duty food bag (just snip off the corner to use).
- Pop the piping nozzle into the middle of the chocolate mixture in each ramekins and squirt in the filling (the mixture will rise almost to the top). Keep in the refrigerate for a minimum of 1 hour.
- Preheat the oven to 180°C. Bake the cakes for 15-20 minutes or until the edge are firm and the centres slightly runny. Test by inserting a toothpick in the centre – it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins on to plates.
If you decide to serve this dessert, make sure your main course is not too rich, because this pud packs a punch of overwhelming chocolate flavour, both inside and out. It will definitely satisfied your guests.
This dessert could be served with a scoop of vanilla ice cream, whipped cream, or for those concerned about their waistline, a little creme fraiche.