Soft cakey outside, with gooey chocolate in the middle
The temperature of your oven will affect how firmness or softness these puddings come out. If the first pudding turned out of it's tin is too soft, then cook the remaining puddings for another couple of minutes.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 20 mins | 10 mins | 30 mins |
Ingredients
- 100g Dark Chocolate
- 100g butter
- 2 medium eggs
- 1 egg yolk
- 80g icing sugar
- 50g plain flour
- 2tbsp Dark Cocoa Powder
- 1/2tbsp baking powder
Method
- Break the chocolate into pieces
- Preheat the oven to 200C, gas mark 6.
- Butter 6 small metal pudding basins or ramikins (each about 150ml capacity)
- Melt the chocolate and butter together in a bowl suspended over a saucepan of simmering water.
- Leave to cool then gently whisk in the eggs and yolk (much easier with an electric whisk).
- Mix together the icing sugar, flour, cocoa and baking powder and sift over the chocolate mixture.
- Gently fold everything together using a metal spoon.
- Divide the mixture between the pudding basins and place on a baking tray.
- Bake for about 10 minutes when the puddings should be well risen and fairly firm to touch but the insides should be soft and gooey.
- Leave to stand for just 1 minute before sliding a palette knife around each pudding and turning onto serving plates. The centre of the puddings should ooze out when the sponge is broken into.