Molten Chocolate Puddings

I’ve had this recipe in my repertoire for years, but have never blogged about it. Back in New Zealand, I used to make them all the time for dinner parties. Here in the UK, Gu do something very similar with their Hot Chocolate Soufflés, but trust me, mine are richer.

Molten Chocolate Puddings

150 g really good dark chocolate
115 grams softened butter
100 grams sugar
3 large organic eggs
65 grams plain flour
3/4 teaspoon baking powder
1 tablespoon cocoa powder

Method:

Melt the chocolate and butter in a double boiler, stirring until smooth. Mix in the sugar then whisk in eggs, baking powder, flour and cocoa.

Divide the mixture between six ramekins, cover with clingfilm and freeze for 3 hours (filled ramekins can be done several days in advance).

Preheat oven to 200 degrees. Bake the puddings on the middle rack for about 10-11 minutes. Keep an eye on them. The tops should be crunchy but the middle should still be oozing.

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I like to eat them with a dollop of really thick cream on top.

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