Under The Chocolate Influence.
Its been 16 hours and 4 minutes since my last bite.
Hello my name is Bridget and I am a choco-holic… AND LOVING IT!!!
I haven’t always been enamoured by the delights of chocolate consumption, and was more of a jellybean girl for most of my life. But thanks to a recent Chocolate Tour of Sydney that I was fortunate enough to attend, I’ve been caught by the chocolate bug… Hook, line and sinker.
This recipe is a beautiful example of why you should put chocolate on the top of your to do list, because at least you will get one thing done. But, if your worried about maintaining a balanced diet, hold your chocolate in both hands.
Still need more Chocolate? Join me in Sydney for a Chocolate Workshop and fall in love with Cacoa all over again!
The 10-min Chocolate Remarkable Puddings
Makes enough for 6 individual puddings
200g Good quality Rich dark bittersweet chocolate ~ I use one with 70% cocoa solids
4 large free range eggs ~ at room temperature
100g caster sugar
100g unsalted butter
1 Tbs hazelnut liquer
1 Tbs ground hazelnuts
Mascarpone to serve
- Preheat the oven on fan cooking 200 C/ 400 F with shelf positioned in the middle of the oven
- Melt together the chocolate and butter on induction setting 2 or in a metal bowl resting over a pot of simmering water. Once the chocolate mixture is smooth and melted through, remove from the heat, add the hazelnut liquer and allow to cool slightly.
- Separate the yolks from the egg whites, and place into separate bowls.
- Whisk the egg whites a cake mixer until they for stiff peaks. This part is important so that our puddings get some nice height.
- Mix together the caster sugar and egg yolks and pour over the chocolate mixture, whisking until smooth.
- Very gently fold in the stiff egg whites, incorporating lightly and quickly. The mixture should still be streaky. Avoid over mixing as you will knock out all the air that was incorporated when the egg whites were whisked and this will prevent the puddings from rising.
- Spoon the mixture into 6 1/2 cup sized ramekins and bake for 10 minutes.
- The puddings should be just cooked on the outside and soft and mellow on the inside.
- Serve immediately with a sprinkle of hazelnuts and a dollop of mascarpone.