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Gooey Chocolate Pudding

Name: Gooey Chocolate Pudding
Prep time: T20M
Cook time: T15M
Yield: 6 - 8
Cuisine: Chocolate
Ingredients: 260g dark chocolate, like Rio Caribe 72 for the classic rich dark taste, or Chulucanas 70 if you like it fruitier 200g unsalted butter 95g raw cane sugar 6 eggs 40g ground almonds *or you can use 180g 100% Cacao and add an extra 80g of sugar

Prep Time:20 minutes

Cooking Time:15 minutes

Serves: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

260g dark chocolate, like Rio Caribe 72 for the classic rich dark taste, or Chulucanas 70 if you like it fruitier

200g unsalted butter

95g raw cane sugar

6 eggs

40g ground almonds

*or you can use 180g 100% Cacao and add an extra 80g of sugar

Equipment

6 x 125ml or 8 x 100ml ramekins

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Method

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 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 with or without cream. 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.