Really, these puddings are almost too easy! They can be mixed together quickly in a saucepan, spooned into greased muffin tins or ramekins and set aside until baking. Before baking a square of chocolate is dropped into each pudding to achieve the classic fondant melting interior. These decadent puddings are excellent with cream, ice-cream, crème fraiche or even yoghurt.For variation, consider adding a teaspoon of finely grated orange rind or a tablespoon of strong coffee to the pudding mixture. For a really unusual twist (and a little heat), add a pinch of dried red chili flakes.
Preparation time 10 minutes
Cooking time 15 minutes
Serves 6
INGREDIENTS
50g butter
300g dark chocolate
1/2 cup (110g) caster sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup (60g) ground almonds
METHOD
1 Pre-heat oven to 180˚C. Grease six 1 cup capacity muffin tins or ramekins.
2 Melt butter and 200g dark chocolate in a medium saucepan over low heat, stirring to combine. Allow to cool for 2 minutes.
3 Beat in caster sugar, eggs and vanilla. Fold in ground almonds.
4 Divide the mixture evenly between the six muffin tins. Break remaining 100g dark chocolate into six pieces and push a piece of chocolate into each muffin tin, smoothing over to ensure that the chocolate is completely covered by the pudding mixture.
5 Bake for 15 minutes or until just firm to the touch. Allow to cool for 5 minutes before turning out and serving with thick cream, ice-cream or Greek yoghurt.
COOK’S NOTES
Unbaked puddings can be frozen for up to one month and chocolate and butter can be melted in the microwave.
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