Monday, September 03, 2018

Gooey Chocolate Pudding

from Willie’s Chocolate Factory Cookbook by Willie Harcourt-Cooze
This flourless pudding saved us a lot of bother on Monday night. Lynne bought lots of his chocolate from Woolworths when they mysteriously reduced it to a quarter of its original price. This is NOT a chocolate fondant, but it is very good and you can prepare two bowls – one with the unmelted chocolate, sugar and butter and one with the mixed eggs and sugar and vanilla - in advance, store them in the fridge and then cook when dinner is over and you need dessert quickly. We halved his recipe and made six small puddings. It is very rich. Use the highest percentage dark chocolate you can find. We used his Madagascan 71%. He recommends unsalted butter, but chocolate is always enhanced by a bit of salt so Lynne uses ordinary butter.
180g 70% Dark chocolate, finely grated or broken into small pieces – 200g butter – 175g caster sugar – 6 eggs – 2 t vanilla extract – 40g ground almonds – 6 to 8 buttered ramekins
Preheat the oven to 160°C. Melt the chocolate and butter by placing them, along with 60g of the caster sugar, in a large heatproof bowl over a pan of simmering water. Or heat briefly in a microwave. Stir in the ground almonds. Lightly beat the eggs with the rest of the sugar and the vanilla extract. Fold the chocolate mixture into the egg mixture and put into greased ramekins. Bake for 12 to 15 minutes or until they are just cooked – they should start to crack on the top - and serve at once with whipped cream. 
You can add fruit soaked in alcohol, such as apricots in brandy or raisins in rum for an adult twist

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