We’ve previously made this recipe as individual chocolate molten puddings – but when you are feeding a crowd at home, it just feels more convivial to all dig into one big pudding. Dainty eaters can have a delicate portion, and the greedier amongst us can make beasts of themselves! We love this as a more saucy, puddingy affair – but by all means extend the cooking time for more of a fudgy cake. Dish up with whipped or double cream, or good vanilla ice-cream – and raspberries, if the mood takes you…..
Serves 8
Ingredients
200g Callebaut dark chocolate, 70% cocoa min
200g salted butter
230g caster sugar
4 eggs
3 egg yolks
50g plain flour, sifted
Method
Pre-heat oven to 180 degrees.
Melt the butter, then stir the chocolate till everything is combined and smooth. If hot, set aside to cool to room temperature.
In a stand mixer, beat the sugar, eggs and yolks till pale and thick – at least 3 minutes.
Add the chocolate mixture to the eggs and sugar, then sift in the flour.
Fold carefully till everything is combined. Pour into a buttered 2L baking dish.
Cook for 20 minutes. This will result in a beautifully gooey pudding. If you prefer a more fudgy cake-like consistency, add another 5-10 minutes to the cook time.
Serve with cream or good vanilla ice-cream.
Note: the batter can be made ahead of time and refrigerated till ready to cook. Just add a few minutes to the cooking time.
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