Recipe by Wendy-Bob
This is DELICIOUS! A fantastic chocoholic recipe courtesy of Delia Smith. Fab for dinner parties or just because you feel like it. Also freezable if you want to make a larger batch. I find this comparable to gü chocolate souffles, which are definitely the most delightful choccie treat ever!
Top Review by Mirj
The hardest part in making this recipe is keeping the partially cooked puddings in the fridge and freezer without having anyone try and eat them before they're ready! I used 60% chocolate (sorry, that's what was in the house) and melted everything in the microwave instead of over simmering water, but aside from that didn't change anything else. Oh, wait, I used margarine because I wanted these to be non-dairy. This was a perfect dessert for a festive Friday night Sabbath dinner. The gooey middle is divine!
- 7 ounces dark chocolate (75% cocoa)
- 7 ounces butter (diced)
- 2 tablespoons brandy
- 4 ounces golden caster sugar
- 4 eggs
- 4 egg yolks
- 1 1⁄2 teaspoons vanilla extract
- 2 1⁄2 ounces plain flour
Directions See How It's Made
- Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
- Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
- While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
- Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
- Put the mixture in well greased ramekins and either --
- -- Cook straight away in the oven for 12 minutes.
- -- Refrigerate and cook later from chilled for 14 minutes.
- -- Freeze and cook when ready from frozen for 15 minutes.
- Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!