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
Ingredients
- Pudding
-
7 ounces
chopped dark chocolate
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5.5 ounces
chopped unsalted butter
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4
eggs at room temperature
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4
egg yolks
-
1/2 cup
brown sugar
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1.4 ounces
fine rice flour
- Chocolate Sauce
-
7 ounces
chopped dark chocolate
-
1 cup
pure cream
-
1/4 cup
sifted pure icing sugar
Directions
-
Preheat oven to 355F or 320F fan. Grease six 3/4 cup capacity ramekins. Place on a baking tray.
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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.
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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
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Serve puddings warm in ramekins drizzled with chocolate sauce.
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