Introduction: Molten Chocolate Pudding
The ultimate chocolate comfort food dessert
Step 1: Weigh Out 250g of Good Quality Chocolate.
I use 72% dark chocolate, but just use the best cooking chocolate available in your area.
Step 2: Add 175g of Butter.
I use salted butter but I'm sure you can use unsalted if you're on a low sodium diet.
Step 3: Melt the Butter and Chocolate Together Over a Pan of Boiling Water (bain Marie)
make sure the bottom of your bowl doesn't touch the water. You want the chocolate and butter to melt gently but not burn.
Step 4: Weigh Out 125g of Icing Sugar and 75g of Plain Flour
I've started using a gluten free cake mix instead of the plain flour as my wife is intolerant. It works just as well.
Step 5: Add 5 (yes 5) Eggs to the Flour and Sugar.
Beat well together until the mixture doubles in volume.
Step 6: Add the Chocolate to the Egg Flour Mixture
reduce the speed of your mixer. You don't want to lose that volume. You can always finish by hand to ensure the chocolate and eggs are perfectly mixed.
Step 7: Butter and Flour Your Moulds
make sure you butter right up to the edge and cover all the surface of the mould with flour. (Don't forget to use gluten free if necessary)
Step 8: Fill Your Moulds
I managed to make 10 this time. In general I only get 9. I like adding 2 squares of good quality white chocolate in the middle. That way you get a lovely surprise when you eat them.
Step 9: Bake Just Before Serving
In a hot oven 200°C bake for 7 minutes. Remove from the oven and let stand for a minute before turning out onto plates.