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
© John & Lynne Ford, Adamastor & Bacchus 2018
No comments:
Post a Comment