Friday, October 2, 2009

Sneak preview recipe: molten chocolate pudding

If you’re looking for a knockout dessert treat, this is all you need. It’s gorgeous, with its light cake exterior and melting molten centre. Even if you serve beans on toast for the main course, follow up with these puddings for dessert and people will think you are a kitchen genius. Don’t worry if they are slightly over- or under-cooked, they’ll still taste fabulous!

150g dark chocolate, broken into pieces
1/2 cup evaporated milk (use lite if you prefer)
canola oil spray
flour for dusting
2 eggs
4 tablespoons castor sugar
2 tablespoons flour
icing sugar for dusting

6 x 1/2 cup ramekins or small coffee cups

Combine the chocolate and evaporated milk in a saucepan over a low heat. Stir until the chocolate has just melted. Remove from the heat and set aside to cool.
Spray the insides of the ramekins with oil and dust with flour.
Beat the eggs and sugar together in a large bowl until thick and pale and at least double in volume. Add the chocolate mixture and sift in the flour. Gently fold together until just combined.
Divide the mixture evenly between the ramekins. Refrigerate for at least 2 hours.
Preheat the oven to 200°C. Bake the puddings for 10–12 minutes until cooked at the sides, but still soft in the centre. Remove from the oven and set aside for a few minutes.
Serve in the ramekins or run a knife around the edge of each and turn out onto plates. Dust with icing sugar. Serve with ice cream or yoghurt.

Serves 6

copyright: Niki Bezzant 2009. From Eating In: fabulous food for friends and family

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