Molten chocolate pudding
Jul 29, 2012 2:00pm- 15 mins preparation
- 10 mins cooking
- Serves 6
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Ingredients
Molten chocolate pudding
- 200 gram dark chocolate, broken
- 100 gram butter, chopped
- 2 eggs
- 2 egg-yolks
- 1/4 cup caster sugar
- 1/4 teaspoon peppermint essence
- 2汤匙杏仁粉
- 1 tablespoon plain flour
- 2 tablespoon brandy (optional)
- thick cream, raspberries, to serve
Method
Molten chocolate pudding
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1Preheat oven to 180°C. Lightly grease six 1/2-cup dariole moulds.
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2In a small saucepan, place chocolate and butter. Stir on medium heat until melted and combined. Remove from heat.
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3In a clean bowl, whisk together eggs, egg-yolks, sugar and peppermint essence, until thick and pale.
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4Fold in almond meal, flour and brandy, followed by chocolate mixture. Spoon evenly into prepared moulds. Arrange on a baking tray.
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5Bake 8-10 minutes. Loosen edge of puddings with a palette knife. Unmould and serve immediately with thick cream and raspberries.
Notes
These puddings can be cooked a few minutes longer to make them easier to handle, but they will not be molten.
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