This is a “must try” recipe for any chocolate lover.
Very souffle-like, soft-centred puddings, oozing their hot chocolate at the lightest touch of your spoon.
They are rich but not over-poweringly sweet. Just perfect.
And guess what? You can make them ahead of time. What a bonus!
A perfect sweet end to your dinner party. (They can actually survive about a week in the fridge and still puff up perfectly. Trust me, I tried).
I like to serve mine with a vanilla ice-cream.
This recipe is taken from The Cook’s Companion by Stephanie Alexander
160 g unsalted butter, softened (plus more for buttering moulds)
1/3 cup all purpose plain flour (plus more for dusting moulds)
160 g bittersweet chocolate, chopped (I use Ghirardelli dark chocolate)
3 egg yolks
1/3 cup caster sugar
Butter 6 x 150 ml capacity moulds very well and dust with flour. Tilt moulds so that the flour coats all the buttered surfaces, then tap firmly to remove excess flour.
Melt chocolate and 160 g butter in a double boiler or in microwave.
When melted, stir gently until quite smooth.
Remove from heat and set aside to cool a little.
Preheat oven to 160 C.
Beat eggs, yolks and sugar in a stand mixer on high speed until pale and thick – about 10 minutes.
Stop machine and sift in the flour. Set speed to low and mix.
Stop machine again and add chocolate mixture. Continue to beat on medium speed until thick and glossy, about 5 minutes.