MELTING CHOCOLATE PUDDINGS RECIPE - FOOD.COM
This is DELICIOUS! A fantastic chocoholic recipe courtesy of Delia Smith. Fab for dinner parties or just because you feel like it. Also freezable if you want to make a larger batch. I find this comparable to gü chocolate souffles, which are definitely the most delightful choccie treat ever!
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
- Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
- While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
- Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
- Put the mixture in well greased ramekins and either --
- -- Cook straight away in the oven for 12 minutes.
- -- Refrigerate and cook later from chilled for 14 minutes.
- -- Freeze and cook when ready from frozen for 15 minutes.
- Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!
Nutrition Facts : Calories 465, FatContent 37.7, SaturatedFatContent 22.3, CholesterolContent 253.5, SodiumContent 187.8, CarbohydrateContent 29.3, FiberContent 4.4, SugarContent 14.8, ProteinContent 8.7
INDIVIDUAL CHOCOLATE MELTING CAKES RECIPE | MYRECIPES
Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.
Provided by Kay Chun and Jane Kirby
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325º F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
- Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
- Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Nutrition Facts : Calories 357 calories, CarbohydrateContent 44 g, CholesterolContent 147 mg, FatContent 20 g, FiberContent 2 g, ProteinContent 7 mg, SaturatedFatContent 11 g, SodiumContent 176 mg
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