I made these last weekend when we had friends over for dinner. They were easy to prep before our guests arrived, and once we’d had our main course I just popped them in the oven for 12 minutes and they were done.
Beware however, these are really really bad for you. There is a lot of sugar and chocolate, but if you don’t have them terribly often you should be ok ♡
You’ll need:
♡ melted butter, for greasing
♡ cocoa powder, for dusting
♡ 275g dark chocolate, at least 70% cocoa solids
♡ 225g unsalted butter
♡ 400g caster sugar
♡ 200g plain flour
♡ 5 eggs
♡ 1/2 tsp vanilla extract
Begin by melting the chocolate and butter in a bowl over a pan of boiling water. Make sure the water doesn’t touch the buttom of your bowl. Whilst this is melting, brush small pudding moulds with the melted butter and dust with cocoa powder. You’ll need 8 in total, ramekins would also do, and when they’re ready place them on a tray.
Once the chocolate and butter has melted, stir in the vanilla extract and sugar and set aside to cool slightly. Once cooled a little add the eggs one at a time, beating thoroughly between each addition. Fold in the flour until completely combined.
Fill the pudding moulds about two thirds full with the mixture. Place in a 180° oven for 12 minutes exactly. Once out of the oven run a knife around the edges of the mold and tip into a plate. Serve with ice cream or cream. And some strawberries, when their in season would be divine.
A variation on these which I had intended to make is cherry chocolate fondants. When filling the moulds, only half fill them all. Place a spoonful of cherry jam in the center and top with more of your mixture until two thirds full. Bake for the same amount of time. I found it hard to get cherry jam or compote, but next time I do I’m making these. They’d be lovely served with cream for a black forest gateau take in a chocolate fondant.
Enjoy ♡
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