Total Time
19mins
Prep 10 mins
Cook 9 mins

Chef bluemoon downunder and I were partners in a Magazine Swap earlier this year (2005). I was sent the most wonderful magazine called "Delicious" August 2005, the photos are soooo tempting. I wish you could see this magazine. Sorry, I'm not letting this copy out of my sight! Note this is a premium dark chocolate that is used in this recipe. It says it comes in ready to melt pieces. I don't know if we can find this here in the United States, so just use the very best you can find. Do a google search to find out what the dariole moulds look like, then you can see what you want to use.

Ingredients Nutrition

  • 180 g dark chocolate couverture (NESTLE PLAISTOWE 63% Cocoa Couverture)
  • 100 g dark chocolate couverture, melted (NESTLE PLAISTOWE 63% Cocoa Couverture)
  • 140 g unsalted butter
  • 3 egg yolks
  • 3 egg yolks
  • 85 g caster sugar
  • 23 cup plain flour, sifted

Directions

  1. Preheat the oven to 180°C and grease eight 175ml dariole moulds.
  2. Break 40g of the NESTLE PLAISTOWE 63% Cocoa Couverture into 5g squares and set aside.
  3. Place the remaining chocolate with the butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water).
  4. When melted, remove from the heat and stir until smooth. Cool slightly.
  5. Place eggs, extra yolks and sugar in the bowl of an electric mixer and beat until pale and thick.
  6. Pour in melted chocolate, then add flour. Using a large metal spoon, stir until mixture is well combined.
  7. Pour evenly into moulds.
  8. Push a square of reserved chocolate into the centre of each pudding, ensuring it is completely covered.
  9. Place moulds on a tray and bake in the oven for 9 minutes.
  10. Remove moulds from the oven and stand for 1 minute before inverting onto serving plates. Serve immediately, drizzled with extra melted chocolate.

Reviews

(1)
Most Helpful

a lovely recipe, although I forgot to save chocolate to drizzle with!! But a very tasty desert, and really quick to make

Luschka October 14, 2005

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