Prep 10 mins
Cook 15 mins
I just made this an hour ago so I'm writing this with a lovely chocolatey taste in my mouth! I found this recipe another website. My cupboard's pretty empty and I didn't feel like going to the shops, so I wanted a recipe which required the most basic ingredients. It's great because you know exactly what's in it. The original recipe requires using an electric whisk. I don't have one in my flat so I had to whisk it all by hand. This was pretty time consuming so I decided to only make it when I was full of energy, but after eating it I feel like making it again straight away!
- 170 g dark chocolate, in pieces
- 55 g butter, cubed
- 2 eggs
- 1 egg yolk
- 45 g granulated sugar
- 30 g flour
- 2 -3 drops vanilla essence
- Butter ramekin dishes, you can also use one big dish if you want to. Preheat your oven to 180oC.
- Heat a saucepan of water and balance a glass bowl on top, the base should not touch the water.
- In the glass bowl on top melt the chocolate and butter. Be careful to not get any water in the bowl. Keep stirring constantly so there are no lumps.
- Remove the bowl from the heat and replace it with another clean bowl. In this bowl add the eggs and sugar and vanilla.
- Whisk this with an electric blender until the mixture looks light, smooth and foamy. The texture should resemble soft mousse. This step can take up to 10 minutes, don't worry - it's worth it in the end!
- When this is done take the bowl off the saucepan.
- Gently fold in the chocolate mixture, keeping the mixture light and airy.
- Then fold in the flour.
- Pour the mixture into your buttered dish.
- Put it in the oven for about 8-10 minutes, or until the sides have cooked but the middle is wobbly.
Well to be honest it has to be one of the best chocolate puddings ever! The best bit is the runny chocolate filling which just melted in my mouth. Ooohhhh!