Sunday, 8 July 2012

Melt in the middle Chocolate Puddings

I bought some dariole moulds months ago, but I didn't have the chance to use them yet. So I thought a nice Sunday will be perfect for it. It passed the test, I made these beauties in 30minutes, from start to serve, so I am really impressed with this new quick dessert. Mind you I wouldn't recommend to serve this after a 2 course heavy lunch, actually we had this instead of lunch:) The original recipe is form my favourite book: 1000 Recipes.

Melt in the Middle Chocolate Pudding

Ingredients for 4X175ml dariole moulds or individual pudding basins
45g butter, softened plus extra for greasing
250g dark chocolate, chopped
90g dark muscovado sugar
2 vanilla pods
45g plain flour

Generously butter the sides and bottom of the moulds. Cut a piece of greaseproof paper to fit in the bottom of each and put in position. Set aside and preheat the oven to  180C.

Put the chocolate in a heatproof bowl set over a pan of simmering water, and stir until the chocolate is melted and smooth. Set aside.

With an electric mixer, beat the butter and sugar until blended and smooth. Beat in the eggs one at a time, beating well after each addition, then add the vanilla. 
Shift the flour in and gently stir in, then stir in the chocolate. 

Divide the batter equally between the moulds: the mixture won't fill them to the tops.

Put the pudding moulds into the oven and bake for 12-15 minutes, or until the sides are set, but the centres are still soft when lightly pressed with your fingertips.

With a long tongs remove form the oven and turn each into a serving plate. For me as soon as I turned them on the plate, it just slip out...perfectly behaving pudding:) Serve the puddings hot.

Serve with fresh summer fruits, ice cream or softly whipped double cream, custard...etc

Hints and tips
You can even try to grind in some orange zest, or add a tiny amount of chilli or some crushed cardamom to achieve something extra special for you guests

A Recept Magyarul

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