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Served warm with softly whipped cream, this chocolate pudding is heaven. Though it is rich, it is not too heavy. Real chocolate lovers may like to serve the pudding with warm Chocolate Sauce alongside. I usually bake this pudding in one dish to serve family style, but the mixture can also be divided between eight 200 ml/7 fl oz (¾ cup) ramekins if you would like each person to have their own individual pudding.
Note: In this recipe, you can swap the plain flour with a gluten-free flour blend to yield a nice gluten-free dessert; the texture will be slightly different but the pudding will still be rich and delicious.
Serves 6–8
For The Pudding
150 g/5 oz dark chocolate, 62% cocoa solids, cut into small pieces
150 g/5 oz (⅔ cup) unsalted butter
1 teaspoon pure vanilla extract
150 ml/5 fl oz (⅔ cup) warm water
110 g/4 oz (½ cup plus 1 tablespoon) caster (superfine) sugar
4 large eggs, separated
25 g/1 oz (¼ cup) plain flour, sifted pinch of cream of tartar (tartaric acid)
To serve
icing (confectioners) sugar, for sprinkling softly whipped cream or crème fraîche.
To make the pudding: Preheat the oven to 200°C/400°F/Gas Mark 6. Place a 1.5 litre/2½ pint (6¼ cup) ovenproof pie dish in a roasting tin that neatly fits it. The roasting tin should be at least 5 cm/2½ inches deep.
Melt the chocolate and butter in a heatproof bowl set over a pan of hot water. Stir from time to time to blend the melting chocolate and butter until smooth. Remove from the heat. Add the vanilla extract, then stir in the warm water and the caster sugar. Continue to mix until the mixture is smooth. Whisk the egg yolks into the chocolate mixture, then fold in the flour making sure there are no lumps.
Whisk the egg whites in a spotlessly clean bowl with a pinch of cream of tartar until it reaches soft peaks. Keep an eye on the whites as they whip to ensure they do not become too stiff and grainy. Fold one quarter of the whisked egg whites into the chocolate mixture to lighten it. Gently fold the remaining egg white into the mixture until completely blended, being careful not to knock all the air out. Pour the mixture into the pie dish. Pour boiling water into the roasting tin to come halfway up the side of the dish.
Bake for 10 minutes, then lower the heat to 160°C/325°F/Gas Mark 3. Bake for a further 20 minutes. The pudding will be set on top but still soft and somewhat molten underneath. Remove the roasting tray and pudding from the oven and allow to sit for 10 minutes.
To serve: Lightly dust the pudding with icing sugar. The pudding can be held in a warm place for up to 1 hour. Serve warm with softly whipped cream or crème fraîche.
This recipe is from ‘Ballymaloe Desserts’ a cookbook by JR Ryall, Head Pastry Chef at Ballymaloe House HotelSearch for:
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