Gooey chocolate puddings
Author Notes: I have a great love of chocolate and alongside soft chocolate cookies and fudge brownies this is one of my all time favourite desserts. —The young chef
Serves 6
Pudding
- 7 ounces chopped dark chocolate
- 5.5 ounces chopped unsalted butter
- 4 eggs at room temperature
- 4 egg yolks
- 1/2 cup brown sugar
- 1.4 ounces fine rice flour
Chocolate Sauce
- 7 ounces chopped dark chocolate
- 1 cup pure cream
- 1/4 cup sifted pure icing sugar
- Preheat oven to 355F or 320F fan. Grease six 3/4 cup capacity ramekins. Place on a baking tray.
- Stir chocolate and butter in a small saucepan on low heat for 5 mins, until melted and smooth. Set aside for 5 mins, to cool.
- Using an electric mixer, beat eggs, egg yolks and brown sugar until thick and doubled in volume. Using a metal spoon fold in chocolate mixture, until combined. Sift over rice flour and gently fold through. Fill prepared ramekins. Place on a baking tray and bake for 10 mins until just firm to touch.
- Meanwhile, to make chocolate sauce, place chocolate and cream in a small saucepan. Stir on low heat until chocolate has melted and sauce is smooth. Add icing sugar and stir until combined
- Serve puddings warm in ramekins drizzled with chocolate sauce.
