Molten Chocolate Puddings
Cut one open at the table and watch the molten chocolate flood out across the plate, pooling around a melting scoop of vanilla ice cream with raspberries glistening alongside.
Ingredients
Serves 6- 4large eggs, beaten
- 50 gplain flour
- 125 gcaster sugar
- pinch of salt
- 140 gunsalted butter, 125 g for the batter and 15 g for the ramekins
- 200 gdark chocolate (70% cocoa)
- 15 gcocoa powder, 5 g for dusting and 10 g for the batter
- 1 tspvanilla extract (optional) (optional)
- 150 mldouble cream, lightly whipped, optional (optional)
- 100 ggolden caster sugar (for optional caramel) (optional)
- ½ tspsea salt (optional, for salted caramel) (optional)
- 100 gfresh raspberries (optional) (optional)
- 300 gvanilla ice cream (optional)
- 100 mldouble cream, optional, for the caramel (optional)
Method
- Heat the oven to 200°C fan. Grease six 200 ml ramekins with 15 g butter, right up to the rim. Dust with 5 g cocoa and tap out the excess.
- Melt the dark chocolate and 125 g butter together in a heatproof bowl set over barely simmering water, stirring occasionally for 3–4 minutes until glossy and smooth. Lift off the heat and let it cool for 2 minutes so it doesn't scramble the eggs.
- Whisk the eggs and caster sugar together for about a minute until just combined and slightly pale. Stir the melted chocolate through, then sieve in the flour and remaining 10 g cocoa powder, add the optional vanilla and a pinch of salt, and fold gently until the batter is even, thick and glossy.
- Divide between the ramekins, smoothing the tops. At this point you can chill them for up to 24 hours; bring back to room temperature before baking.
- Bake for 10–14 minutes. You're looking for set, glossy edges, a slight dome, and centres that still wobble when you nudge the tray. The edges should hold their shape when turned out.
- Rest for 1 minute, run a small knife around the edge of each pudding, then invert onto warm plates and lift the ramekin away.
- If making caramel, prepare it before baking the puddings. Melt the optional 100 g golden caster sugar in a clean pan over medium heat until amber, about 4–5 minutes. Take off the heat and slowly stir in the optional 100 ml unwhipped cream and ½ tsp sea salt, keeping your hands clear of the bubbling steam. Return to low heat and stir until smooth.
- Serve the puddings immediately with any optional whipped cream, ice cream, raspberries or caramel. Keep the hot centres inside until the puddings reach the table.
Per serving
- kcal
- 543
- protein
- 9.2g
- fibre
- 4.7g
- carbs
- 44.2g
- fat
- 37.4g
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