Prep 15 mins
Cook 15 mins
A divine end to any meal. Not too difficult to make and a to-die-for taste for chocolate lovers. Make sure you don't skimp on the quality of the chocolate in this recipe. The original recipe comes from Nigel Slater, a chef well known in the UK.
- 100 g dark chocolate, best quality (about 70% cocoa solids)
- 100 g butter, sliced
- 3 large eggs, separated
- 100 g caster sugar
- 30 g flour
- 30 g amaretti or 30 g biscotti (about 8)
- Heat the oven to 200 degrees C (or 400 F).
- Break the chocolate into small squares and melt it gently with the butter, either over a small pan of simmering water or in a saucepan over a very low heat.
- As soon as the butter starts to melt you should be able to take the whole thing off the heat and set it aside.
- The residual heat should be enough to finish the job.
- Lightly grease four large, ovenproof tea cups or ramekins, then sprinkle the greased area with a pinch of sugar and shake off any excess.
- Mix the sugar and flour with the yolks.
- This is best done with a wooden spoon until the mixture is soft and yellow.
- Crumble over the biscuits and stir in.
- Gently add the melted chocolate and butter and fold into the mixture.
- Beat the egg whites until they form soft peaks.
- Fold them into the chocolate mixture with a large metal spoon but be careful not to overmix.
- Bake for 10-12 minutes and make sure to set your clock.
- The timing is important here.
- Ten minutes gives you a slightly runny centre and 12 gives you something closer to a chocolate pudding.
- You do not want to overcook these.
- Serve immediately.
Wow....these puddings are to die for! I made them for some friends this weekend and received beyond-rave reviews! I agree, the use of really good dark chocolate is key to this recipe. I baked them for 11 minutes and they were perfect. Thanks a million, Sackville Girl!