Prepare these decadent, easy puddings a couple of hours ahead; then top with the raspberries and bake while you’re eating the main course. Try using one of the many flavoured dark chocolates available, such as sea salt or orange, for a different take on a classic dessert.Cooking times may vary depending on the size and thickness on your ramekins and your oven , but don’t worry if they are runny as they should be runny in the centre , can be served in the ramekins instead of turning them out .I can’t remember where I got the recipe from as very tattered in my book
Ingredients
- 125g dark chocolate, chopped
- 125g butter, diced
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup caster sugar
- 1/2 cup plain flour
- pinch of salt
- 1/2 cup frozen raspberries
- icing sugar for dusting
- mascarpone or softly whipped cream to serve
Method
- Preheat oven to 180ºC. Lightly grease 4 x 1 cup capacity ovenproof ramekins.
- Put the chocolate and butter in a heat proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Don’t let the bottom of the base touch the water, or don’t let the chocolate burn.
- Lightly whisk the eggs and vanilla in a large bowl then add the sugar, flour and salt and whisk until smooth. Pour in the melted chocolate and mix gently to combine.
- Divide the batter evenly between the ramekins then dot the raspberries over the top. Place the ramekins on an oven tray and bake for 13-15 minutes until the sides are set but the centre is still quite soft.
- To serve, place the ramekins on saucers and dust the puddings with icing sugar. Top with cream and serve immediately.
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