This is a great dessert for when you need a mega chocolate boost. It consists of store cupboard ingredients, so when you get that sudden urge to have a yummy dessert, you can! As you will see it takes minutes to make and is very easy. The only skill in this recipe is the timing of the cooking of these little puds…too short a time and they will be too runny, too long and there will be no molten effect. Only start to cook them when you are absolutely ready to eat them. I did make these up hours before they were needed for a dinner party and popped them in the fridge. If you do this just make sure you get them out of the fridge and bring them to room temperature before putting them in the oven.
This recipe serves 6
You will need
- 250g (8ozs) dark chocolate
- 75g (2½ozs) muscavado sugar
- 75 g (2½ozs) butter, melted
- 40g (1½ozs) plain flour
- 5 eggs
- Put the chocolate in a mixing bowl over low simmering water and allow to melt ( or very carefully use a microwave, do not over cook)
- In a food processor, combine all other ingredients and whizz until just combined ( or you can just beat together with a hand whisk)
- Pour in the melted chocolate while the mixer is going, and whizz until just combined.
- Grease and sugar 6 ramekin moulds of approx 150ml capacity.
- Half fill the moulds, the mixture is fairly runny.
- Cook at 180 degrees for exactly 10 minutes. They should be just set on the outside and soft and gooey on the inside.
- Release each pudding from its mould by using a flat knife around the edges of the dish. Place a small tea plate over the dish and holding onto both dish and plate with a tea cloth, turn over so pudding is then on the plate.
- You can serve with ice-cream, creme fraiche or cream. I also like a bit of fruit sauce to go with it…raspberries are good.