Chocolate puddings with chocolate sauce
When we think of a rich dessert, many of us think of chocolate and a hot chocolate pudding, brought steaming from the oven. To get the most intense flavour, it's essential to use the best chocolate available. Compound chocolate won't do; it results in a papery, flat flavour. Use good couveture chocolate and your pudding and sauce will taste great.
- 250g butter
- 1 1/2 cups of caster sugar
- 1 tsp of vanilla essence
- 50g of Dutch cocoa
- 2 1/2 teaspoons of baking powder
- pinch of salt
- the grated zest of 2 lemons
- 2 whole eggs and 2 yolks (reserving the 2 whites)
- 2 cups of plain flour
- 3/4 cup of milk
- 50g of dark couverture chocolate
- 200g of dark couveture chocolate
- 250ml of single cream
- 1 tbsp of butter
Cream 250g butter and 1 1/2 cups of caster sugar. Add a teaspoon of vanilla essence, the grated zest of 2 lemons, 2 whole eggs and 2 yolks (reserving the 2 whites).
Sift 2 cups of plain flour, 50g of Dutch cocoa, 2 1/2 teaspoons of baking powder and a pinch of salt and add to the mixture. Melt 50g of dark couverture chocolate and mix in with a 3/4 cup of milk. Whisk the remaining 2 egg whites to soft peaks and fold into the mixture.
Butter and sugar individual pudding (dariole) moulds. Fill with the mixture. Place the puddings in a baking dish and pour boiling water into the dish so it comes two-thirds up the sides of the moulds. Bake at 180C for 30 to 35 minutes or until they feel firm to the touch.
To make the sauce
Bring a half-filled pot of water to the boil, place a neatly fitting stainless-steel bowl on top containing 200g of dark couveture chocolate, 250ml of single cream and a tablespoon of butter. Turn the heat off immediately and, once everything melts, mix it well together so it becomes a glossy sauce.
Serve with the warm puddings.
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