Gooey Chocolate Puddings

Prep Time: 20 mins Cooking Time: 15 mins Serves: Makes 6-8

Here’s an all-time classic: a dynamite of a warm, gooey pudding in portions that you don’t have to share. It’s also easy to make.

Ingredients

180g 100% cacao, finely grated. Suggestion, Colombian Black 100% Los Llanos Cacao

(Alternatively, use 260g of a dark chocolate like Peruvian Chulucanas 70 and reduce the sugar by 80g)

200g unsalted butter

175g raw cane sugar

6 eggs

40g ground almonds

6 x 125ml or 8 x 100ml ramekins

Preheat the oven to 160 C. Grease the inside of the ramekins with a little butter.
Melt the cacao and butter by placing them, along with 60g of the raw cane sugar, in a large heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside to cool slightly.
Meanwhile, beat the eggs with the remaining raw cane sugar in a large bowl until pale and creamy.
Stir the ground almonds into the melted cacao and butter until evenly combined, then gradually fold this mixture into the eggs.
Divide the mixture between the prepared ramekins and bake in the preheated oven for 12-15minutes, or until well risen and starting to split on top.
Remove from the oven and serve immediately. For an adults-only twist, top each serving with some dried fruit that has been soaked in alcohol, such as apricots in brandy or raisins in rum.