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Gooey Chocolate Pudding by Ministry of Chocolate 4 Servings This is a spectacular chocolate pudding and extremely easy to make. If cooked properly, the centre of the pudding will be a gorgeous gooey chocolate mixture with the outside of the pudding being beautifully soft and fluffy. It’s a cheeky recipe because the egg whites act as insulation (they contain tons of air-pockets in the form of mini-air bubbles incorporated when beaten), so the heat from the oven bakes the batter whilst only melting the chocolate in the centre of the pudding. Clever! Ingredients Method 30g Plain flour 40g Icing sugar 30g Ground almonds 2 Egg whites [beaten] 80g Butter [melted] 160g Dark chocolate [melted] 4 x 10g Dark chocolate squares [un-melted] Optional, but highly recommended: Raspberries Equipment Required Bowl for mixing Whisk Spoon or spatula 4 Ramekin dishes Oven Pre-heat the oven to 150°C, Gas mark 2 Place the flour, sugar, almonds, egg whites, melted butter and melted chocolate in a bowl and mix together thoroughly Lightly grease 4 individual ramekin dishes & spoon in half the batter Place the un-melted chocolate squares on top of the batter, then spoon or pour over the remaining mixture Bake for about 15 minutes Garnish with fresh raspberries Tips Do preheat the oven first before starting to bake and check that the rack is in the centre of the oven Make sure that the 4 ramekin dishes are at least 5 cm (2”) away from the walls of the oven and from each other You can test whether the batter is cooked properly by inserting a knife in the outside part of pudding - if it comes out fairly clean the batter is cooked! Try not to overcook the pudding…it’s better slightly undercooked than overcooked The raspberries complement the dark chocolate perfectly. So if you like raspberries (not all people do!) and they’re available, use them! You can cook the pudding 10 minutes before eating it if needed – the gooey chocolate centre keeps the dish warm! www.ministryofchocolate.com

Gooey Chocolate Pudding Recipe

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This is a spectacular chocolate pudding and extremely easy to make. If cooked properly, the centre of the pudding will be a gorgeous gooey chocolate mixture with the outside of the pudding being beautifully soft and fluffy.

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Page 1: Gooey Chocolate Pudding Recipe

Gooey Chocolate Pudding

by Ministry of Chocolate 4 Servings

This is a spectacular chocolate pudding and extremely easy to make. If cooked properly, the centre of the pudding will be a gorgeous gooey chocolate mixture with the outside of the pudding being beautifully soft

and fluffy.

It’s a cheeky recipe because the egg whites act as insulation (they contain tons of air-pockets in the form of mini-air bubbles incorporated when beaten), so the heat from the oven bakes the batter whilst only melting

the chocolate in the centre of the pudding. Clever!

Ingredients Method

30g Plain flour

40g Icing sugar

30g Ground almonds

2 Egg whites [beaten]

80g Butter [melted]

160g Dark chocolate [melted]

4 x 10g Dark chocolate squares

[un-melted]

Optional, but highly

recommended:

Raspberries

Equipment Required Bowl for mixing

Whisk

Spoon or spatula

4 Ramekin dishes

Oven

• Pre-heat the oven to 150°C, Gas mark 2

• Place the flour, sugar, almonds, egg whites, melted butter and

melted chocolate in a bowl and mix together thoroughly

• Lightly grease 4 individual ramekin dishes & spoon in half the

batter

• Place the un-melted chocolate squares on top of the batter, then

spoon or pour over the remaining mixture

• Bake for about 15 minutes

• Garnish with fresh raspberries

Tips

• Do preheat the oven first before starting to bake and check that

the rack is in the centre of the oven

• Make sure that the 4 ramekin dishes are at least 5 cm (2”) away

from the walls of the oven and from each other

• You can test whether the batter is cooked properly by inserting a

knife in the outside part of pudding - if it comes out fairly clean

the batter is cooked! Try not to overcook the pudding…it’s better

slightly undercooked than overcooked

• The raspberries complement the dark chocolate perfectly. So if

you like raspberries (not all people do!) and they’re available, use

them!

• You can cook the pudding 10 minutes before eating it if needed –

the gooey chocolate centre keeps the dish warm!

www.ministryofchocolate.com