SOFT CENERED CHOCOLATE PUDDING Makes 4
Ingredients
125g butter, softened
1/3 cup white sugar
200g dark couverture, eating or good-quality cooking chocolate, chopped
3 eggs, at room temperature
2/3 cup caster sugar
1/4 cup self-raising flour
Chocolate fudge sauce
200g dark couverture, eating or cooking chocolate, chopped
1/3 cup thickened cream
Method
Preheat oven to 200°C. Using 1 tablespoon butter, lightly grease four 3/4-cup capacity ovenproof bowls. Sprinkle 1 tablespoon white sugar into each bowl and turn to coat.
Place chocolate and remaining 100g butter in a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth. Remove from heat.
Using an electric mixer, beat eggs and caster sugar until pale and thick. Add warm chocolate mixture. Sift flour over mixture. Stir gently to combine. Pour batter evenly into bowls. Bake for 20 to 25 minutes or until pudding tops are cracked.
Stand puddings in bowls for 5 minutes. Carefully loosen puddings. Turn onto a plate lined with baking paper. Turn upright onto plates (alternatively, serve in bowls).
Make chocolate fudge sauce: Combine chocolate and cream in a microwave-safe bowl. Heat, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring with a metal spoon every minute, or until smooth.
Drizzle puddings with warm sauce. Serve.
Ingredients
125g butter, softened
1/3 cup white sugar
200g dark couverture, eating or good-quality cooking chocolate, chopped
3 eggs, at room temperature
2/3 cup caster sugar
1/4 cup self-raising flour
Chocolate fudge sauce
200g dark couverture, eating or cooking chocolate, chopped
1/3 cup thickened cream
Method
Preheat oven to 200°C. Using 1 tablespoon butter, lightly grease four 3/4-cup capacity ovenproof bowls. Sprinkle 1 tablespoon white sugar into each bowl and turn to coat.
Place chocolate and remaining 100g butter in a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth. Remove from heat.
Using an electric mixer, beat eggs and caster sugar until pale and thick. Add warm chocolate mixture. Sift flour over mixture. Stir gently to combine. Pour batter evenly into bowls. Bake for 20 to 25 minutes or until pudding tops are cracked.
Stand puddings in bowls for 5 minutes. Carefully loosen puddings. Turn onto a plate lined with baking paper. Turn upright onto plates (alternatively, serve in bowls).
Make chocolate fudge sauce: Combine chocolate and cream in a microwave-safe bowl. Heat, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring with a metal spoon every minute, or until smooth.
Drizzle puddings with warm sauce. Serve.
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