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
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