Baked Chocolate Pudding
A sublime chocolate dessert, richly textured and unctuous to the taste buds. Delicious hot, straight out of the oven but also good as it cools. I have also eaten this rich chocolate pud cold the next day and my word does it also taste delicious. It also freezes well and again either warmed through or enjoyed cold…fabulous with oodles of single cream.
Ingredients
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150g good quality plain chocolate
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150g unsalted butter
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1 tsp vanilla extract
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150ml warm water
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125g caster sugar
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4 eggs- separated
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25g self-raising flour- sieved
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Garnish
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Cream
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Fresh raspberries
Instructions
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01 Butter a 28cm oven proof baking dish.
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02 Melt butter, chocolate and vanilla in a double boiler or melt in micro-wave. Add warm water and sugar – stir to dissolve sugar. Pour into a larger bowl and mix in egg yolks one at a time (use a hand whisk as it works brilliantly).
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03 Stir in sifted flour again with the whisk, and finally gently fold in the stiffly whisked egg whites (but best to use a spatula for this).
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04 Pour mixture into prepared dish, place in a roasting tin. Pour in boiling hot water to come half way up dish and bake in hot oven 200°C for 10 mins, then reduce heat to 170°C and bake further 30 mins.
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05 Enjoy hot when the pudding is light and fluffy, or leave to cool. Always serve topped with cream, fresh raspberries and a dusting of icing sugar.
Notes
To save on the washing up use a fairly big bowl to melt the chocolate, butter and vanilla mixture, so you can add the eggs, sugar, water and flour altogether. Fold in the whisked egg whites and voila, pour into the baking dish. 1 bowl for everything bar whisking the egg whites (and again for me its got to be by machine!). When you fold in the egg whites use a spatula and use the figure of eight technique i.e turn the spatula in an 8 motion! This chocolate pudding can be made well ahead of time (the night before works) and eaten either warm or cold (just warm through in the oven). I also freeze this pudding and it still tastes superb.
