Chocolate Amaretti Puddings

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Heat the oven to 200 degrees C (or 400 F).
2. 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.
3. As soon as the butter starts to melt you should be able to take the whole thing off the heat and set it aside.
4. The residual heat should be enough to finish the job.
5. Lightly grease four large, ovenproof tea cups or ramekins, then sprinkle the greased area with a pinch of sugar and shake off any excess.
6. Mix the sugar and flour with the yolks.
7. This is best done with a wooden spoon until the mixture is soft and yellow.
8. Crumble over the biscuits and stir in.
9. Gently add the melted chocolate and butter and fold into the mixture.
10. Beat the egg whites until they form soft peaks.
11. Fold them into the chocolate mixture with a large metal spoon but be careful not to overmix.
12. Bake for 10-12 minutes and make sure to set your clock.
13. The timing is important here.
14. Ten minutes gives you a slightly runny centre and 12 gives you something closer to a chocolate pudding.
15. You do not want to overcook these.
16. Serve immediately.