February 06, 2006

Melting chocolate pudding

On demand: The melting chocolate pudding from Olive, tried out successfully this Saturday...

Melting chocolate pudding
Serves 6 (at least)

Pudding:
150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in)
4 tbsp cocoa powder
50 g ground almonds
100 g dark chocolate, roughly chopped
200 g caster sugar
175 ml milk
50 g melted butter
1 egg

Sauce:
150 g dark muscovado sugar
3 tbsp cocoa powder
300 ml boiling water

Heat the oven to 180C/356F
Start with the pudding. Mix all the dry ingredients together in one bowl, milk, butter and egg in another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.
Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little. Spoon this over the pudding mixture and put in the oven.
Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge or pudding feels firm to the touch (with a wooden spoon for example). Serve immediately with cream the recipe suggests, I also added some fresh fruit.

I didn´t believe it at first, but the pudding rose over the sauce when baked! Fantastic. And then you just knocked through the chocolate shell and saw the gooey chocolate-y melting chocolate underneath...mmmm...

9 comments:

Zoubida said...

Oh Thank you so much Clivia for sharing this recipe. And so quickly! I'm trying to refrain myself from making it right now, at 1:20 AM. :-))
It sounds really easy and yummy.

Clivia said...

Well, I didn´t want you to suffer any longer... My guests also wanted the recipe - pronto.

Susan said...

This looks like a fancy version of an old American recipe called Brownie Pudding. It's a terrific dessert for a party because it can be made ahead (you really don't have to serve it right away), it's easier and more economical than one of those flourless chocolate fondant confections, and despite its satisfying, gooey chocolate-ness it's light enough that you don't hate yourself for indulging. This was a favorite dessert at my university--great consolation for homesickness or too many exams!

Zoubida said...

I made 6 individual ramequins of this pudding tonight for dessert. It was delicious! Very chocolaty and not so rich that you can't finish the ramequin. I used one of the best cocoa powder I have bought since a long time. I also used half cocoa butter and half butter. I skipped the almond meal though so my sons can bring some to school tomorrow (nut allergies among children there prevent them from bringing nutty confections). Excellent, easy, very good chocolate taste... I don't think I'll have to call my husband anymore to have him stop at the chocolate store on his way home on those days when I *need* a chocolate fix. I'll just whip up this recipe instead and I'll have my fix in less than 45 minutes. :-))

Clivia said...

Susan, me too like the fact it doesn´t contain too much fat and sugar - at least it didn´t taste so sweet. Just chocolate, chocolate, chocolate!

Zoubida, glad you liked it! Did you increase the amount of flour when you skipped the almonds? Good to know since I too have people with nut allergies around me sometimes and I like to serve things that everyone can eat. Also ready ground almonds is not available here, you have to do it yourself and sometimes that is too much pressure when you want your choc fix...

Zoubida said...

No I didn't change the amount of flour at all. It came out very nice and I don't think one would be able to truly "taste" the almonds in such a strong chocolaty confection.
Next time just go ahead and do it sans almonds because grinding almonds can ba a pain.

A said...

Interesting suggestion!
No allergies but I am no fan of almonds/nuts and you are right - I didn't really notice they were there. So, when I'll try the recipe my own I will probably exclude the almonds.

/A

Steve said...

When you use 6 ounce custard dishes (175 cl.), my guess is that the recipe would make 10. I used 8 and it overflowed badly. I enjoyed licking up the overflow!

Clivia said...

Good heavens Steve! I am glad you found a satisfying solution to the overflow problem...