Soft-centered Chocolate Pudding

Soft-centered Chocolate Pudding

Based on Andrew's recipe.

Ingredients

Makes 6 puddings

  • 160 grams Unsalted butter (plus more for greasing)
  • 1/3 cup Plain flour (plus extra for greasing)
  • 160 grams Dark chocolate, chopped
  • 3 Eggs
  • 3 Egg yolks
  • 1/3 cup Castor sugar

Preparation

  1. Butter 6 ramekins well and dust with flour.
  2. Melt chocolate and 160g on butter on low in the microwave or over a double boiler.
  3. Remove from heat and set aside to cool a little.
  4. Preheat over to 160C.
  5. Beat egg yolks, whole eggs, and sugar with an electric mixer on a high speed for about 10 minutes - you will know it's been long enough as they turn quite pale and very thick.
  6. Sift in 1/3 cup flour. Mix with the electric mixer on low.
  7. Add the chocolate mixture then continue to beat on a medium speed.
  8. The mixture should go become thick and glossy.
  9. Divide the batter among prepared moulds. Stephanie says you can refrigerate at this point, but should bring them back to room temperature before baking and they will need an extra 3 minutes baking time.
  10. Bake for about 12 minutes - keep a close eye - they should be set around the edges but the centre should still move slightly when you gently shake the moulds.
  11. Remove from the oven and cool slightly.
  12. Run a knife around the edge of the ramekins and turn out onto plates.
  13. You can add frozen salted caramel just below the surface as you put them in the oven