Hot Chocolate Pudding
Little chocolate puddings, fluffy outside and molten within, a cross between a soufflé and a sponge pudding.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
cds
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 200 g (7 ounces) dark, fine quality chocolate
- 60 g (4 tablespoons) butter plus more for greasing ramekins
- 100 g (about 1/2 cup) caster sugar
- 2 tablespoons chocolate hazelnut spread lightly heaped
- Carbohydrate 0.5775 g
- Cholesterol 317.25 mg
- Fat 7.455 g
- Fiber 0 g
- Protein 9.435 g
- Saturated Fat 2.32425 g
- Serving Size 1 1 Serving (75g)
- Sodium 105 mg
- Sugar 0.5775 g
- Trans Fat 1.25025 g
- Calories 107 calories
As a busy working woman, I don't always have time to cook elaborate desserts. But when I do, I love to indulge in something decadent and delicious. This Hot Chocolate Pudding is the perfect treat for those special occasions.
The pudding is made with a rich chocolate batter that is baked until it is fluffy on the outside and molten on the inside. It's like a cross between a soufflé and a sponge pudding, and it's absolutely heavenly. The best part? It's surprisingly easy to make.
Step-by-step
- Set the oven at 200°c/Gas 6 (390 degrees F).
- Lightly butter 4 small ramekins or ovenproof cups.
- Break the chocolate into rough pieces and leave to melt in a basin suspended over gently simmering water. Let it melt without stirring, occasionally poking any unmelted chocolate down into the liquid chocolate.
- Put the sugar into the bowl of the food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy.
- Whisk the egg whites till airy and almost stiff.
- Stir the butter into the chocolate and leave to melt then gently stir in the chocolate hazelnut spread.
- Fold the chocolate mixture into the egg and sugar then carefully fold in the beaten egg whites with a metal spoon. Take care not to over mix. Just firmly, calmly mix the egg white into the chocolate making certain there are no floating drifts of egg white.
- Scoop into the four buttered dishes and place on a baking sheet.
- Bake for 12-15 minutes till risen. The tops should be cracked and the centres still slightly wobbly.
