Silent chocolate puddings
Photo by Kieran Scott
This rich, gooey pud became part of my partner's arsenal after he experienced the silence that ensued when they were served to a group of chatty friends who were supposed to be watching rugby.
- Heat the oven to 180C.
- Lightly grease 4 overproof ramekins (150ml capacity) and place on a baking tray.
- Stir the chocolate (broken into pieces) and butter in a heatproof bowl over a saucepan of simmering water until just melted. Ensure the bowl does not touch the water.
- Using an electric beater, beat 2 eggs and 2 egg yolks (discarding the whiites of these two) and sugar for a couple of minutes until pale and creamy
- Sift the flour and fold in. Then fold in the chocolate mixture.
- Pour into ramekins and bake for about 10 minutes. They should rise a little and be just set around edges but very soft and runny in the middle. Be careful not to overcok them or you will get all cake and no goo. Serve with lighly whipped cream.
This recipe is easily doubled for a crowd and the puddings can be prepared ahead and left in the fridge for a few minutes before cooking. They will need an extra 3-5 minutes in the oven when cooking from cold.