Decadent little chocolate puddings with a runny center
Serves 2: Preparation 20 minutes (includes 10 minutes of chilling), cooking time 12 minutes (plus 2 minutes of waiting before you serve!)
- 60g dark chocolate
- 60g butter plus extra for greasing
- 1 egg and I egg yolk
- 60g caster sugar
- 1 tbsp plain flour
- 1 tbsp cocoa powder
- Baking sheet
- glass/heatproof bowl which fits over the saucepan without
- mixing bowl
- 2 ramekins or pudding bowls
Place a baking sheet in the oven and preheat to 200C.
Grease the ramekins/pudding bowls well (be generous as this makes it easier to turn out the finished fondants) and then coat the butter in cocoa powder (tip the cocoa powder in and swirl it around, then tip the spare into the other ramekin and do the same).
Boil some water in the saucepan and rest the glass/heatproof bowl on the top of the saucepan (you may want to hold the side of the bowl with a cloth as it will get hot). Make sure the water doesn’t touch the bottom off the bowl. Melt the chocolate and the butter in the bowl, then take the bowl off the saucepan and set it aside to cool for a couple of minutes.
While the chocolate and butter mixture is cooling, whisk together you eggs and sugar until you have a pale fluffy mixture. Add the chocolate and butter and gently fold through before also adding and folding through the flour.
Divide the mixture between the two ramekins and pop them in the fridge for 10 minutes to chill (you can actually chill them for up to 24hrs if you want to get them ready in advance, if you do this they will need to go in the oven for 14 minutes rather than 12). Once they have chilled pop them in the oven onto the baking tray. They need to cook for 12 minutes at which point the stop should be just set and should be coming away from the sides of the ramekin (don’t worry if there are a few cracks and you can see liquid mixture inside, so long as the majority of the top is cooked they are good to go.
Once they are out of the oven let them cool for two minutes before serving by inverting them onto the plate. They should come out smoothly, but if they don’t try to loosen them by running around the edge with a knife (carefully!) of giving the ramekin a sharp whack when it’s upside down on the plate.