 |
| Molten chocolate and raspberry pudding |
Makes 4
Prepare these decadent, easy chocolate 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
Molten chocolate and raspberry pudding ingredients: 125 grams dark chocolate, chopped. 125 grams butter, diced. 3 eggs. 1 teaspoon vanilla extract. 1/2 caster sugar. 1/2 cup plain flour. Pinch of salt. 1/2 cup frozen raspberries
To serve: Icing sugar for dusting. Mascarpone or softly whipped cream for serving. 4 x 1 cup capacity ovenproof ramekins, lightly greased
Molten chocolate and raspberry pudding recipe: Preheat the oven to 180C. 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. Do not let the base of the bowl touch the water and don't let chocolate get too hot. Lightly whisk the eggs and vanilla in a large bowl then add the sugar. Flour and salt and whisk until smooth. Pour in the meted 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 pudding with icing sugar. Top with cream and serve immediately. By then, the Molten chocolate and raspberry pudding is ready
