Flourless chocolate pudding
- 15g butter melted
- 1 tbsp caster sugar
- 60g butter chopped
- 300g Plaistowe cooking chocolate, chopped
- 4 whole eggs, plus 4 yolks
- 90g caster sugar
- 150ml single cream
- 150g Plaistowe dark cooking chocolate, chopped
Brush eight 125ml ovenproof dishes with melted butter and dust with caster sugar and place on a tray.
For the chocolate ganache — gently melt cooking chocolate and cream until smooth. Pour ganache in equal amounts into the base of each dish, careful not to touch the sides. Refrigerate 20 minutes or until cool and starting to set.
Preheat oven to 180C., melt butter and 300g cooking chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until just melted and smooth, remove from heat and set aside.
Whisk egg whites until frothy, add 1/3 of the caster sugar and beat until soft peaks form. Add another 1/3 of the sugar and beat until thick and glossy, then add remainder and beat until stiff peaks form. Fold egg yolks into the chocolate mixture and then gently fold in the egg white mixture.
Remove dishes from fridge and pour chocolate mixture into dishes, filling to the top. Bake for 10-12 minutes or until risen and firm to touch. Remove from oven and dust with cocoa powder and serve immediately with cream.