Molten chocolate pudding

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 tablespoon almond meal
  • 1 tablespoon plain flour
  • 2 tablespoon brandy (optional)
  • thick cream, raspberries, to serve

method

• Molten chocolate pudding

  • 1

    Preheat oven to 180°C. Lightly grease six 1/2-cup dariole moulds.

  • 2

    In a small saucepan, place chocolate and butter. Stir on medium heat until melted and combined. Remove from heat.

  • 3

    In a clean bowl, whisk together eggs, egg-yolks, sugar and peppermint essence, until thick and pale.

  • 4

    Fold in almond meal, flour and brandy, followed by chocolate mixture. Spoon evenly into prepared moulds. Arrange on a baking tray.

  • 5

    Bake 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.