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Recipe

Gooey molten chocolate puddings

So popular in restaurants and dead easy to make at home, these chocolate puddings are incredible! Don’t be fooled by imitation recipes where the gooey filling is just undercooked batter – these ones are the real deal.

By Nici Wickes
  • 20 mins preparation plus chilling
  • 10 mins cooking
  • Makes 8
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Ingredients

  • Caster sugar, for coating the ramekins
  • 120 ml cream
  • 380 g dark chocolate (at least 60% cocoa), chopped
  • 170 g butter
  • 6 medium eggs, at room temperature
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 6 level tbsp plain flour
  • Icing sugar and cocoa, for dusting
  • Ice cream, to serve

Method

  • 1
    Preheat oven to 180°C. Grease 8 ramekins well and coat the inside of each with caster sugar. Place on an oven tray.
  • 2
    Make a ganache by heating the cream until it trembles, then add 100g of the chopped dark chocolate; cover and set aside. When the chocolate has melted, whisk until smooth and chill in the freezer to set.
  • 3
    Heat the remaining chocolate with the butter over a gentle heat. Whisk until smooth. In a separate bowl, whisk the eggs, brown sugar and vanilla extract until the sugar is dissolved. Slowly drizzle the chocolate/butter into the egg mixture. Add the flour and stir until combined.
  • 4
    Pour the batter into each ramekin, a centimetre deep. Spoon a ball of solid ganache into each ramekin, then continue filling with the batter to cover. Bake for 9-12 minutes or until the tops are dry and pulling away from the edges.
  • 5
    Loosen slightly with a knife, then turn out each pudding onto a side plate. Dust with icing sugar and cocoa, and serve with ice cream.

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