Three-star chocolate puddings

Three-star chocolate puddings

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I call them three-star puddings because it’s a recipe I learned while working in France at a Michelin three-star restaurant. It’s easy and foolproof – the key to it, as with most chocolate puddings, is the quality of the chocolate. A dark chocolate with around 70% cocoa solids is best; too high a percentage and it becomes too bitter. They freeze very well, but they’ll need an additional two minutes in the oven. Either way, be careful not to overcook them.

Ingredients

Quantity Ingredient
125g soft butter, plus extra for greasing
125g dark chocolate, 70% cocoa solids
4 eggs
100g caster sugar
60g plain flour

Method

  1. Preheat the oven to 220°C. Using a pastry brush, grease 4 small dariole moulds with butter.
  2. Break the chocolate into pieces. Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water and allow to melt gently. Remove and leave to cool slightly.
  3. Whisk the eggs and sugar in a bowl for 10 seconds only.
  4. Fold the chocolate mixture into the egg mixture, then fold in the flour, and divide between the prepared dariole moulds. Place on a baking sheet and bake for 8 minutes. Turn out and serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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