A dynamite of a warm, gooey pudding

Gooey Chocolate Pudding

Prep Time

20 minutes

Cooking Time

15 minutes

Serves

6 - 8

Ingredients

260g dark chocolate, like Rio Caribe 72 for the classic rich dark taste, or Chulucanas 70 if you like it fruitier
200g unsalted butter
95g raw cane sugar
6 eggs
40g ground almonds
*or you can use 180g 100% Cacao and add an extra 80g of sugar

Equipment:
6 x 125ml or 8 x 100ml ramekins

 

Method

  1. Preheat the oven to 160 C. Grease the inside of the ramekins with a little butter.
  2. Melt the cacao and butter by placing them, along with 60g of sugar, in a large heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside to cool slightly.
  3. Meanwhile, beat the eggs with the remaining raw cane sugar in a large bowl until pale and creamy.
  4. Stir the ground almonds into the melted cacao and butter until evenly combined, then gradually fold this mixture into the eggs.
  5. Divide the mixture between the prepared ramekins and bake in the preheated oven for 12-15minutes, or until well risen and starting to split on top.
  6. Remove from the oven and serve immediately with or without cream. For an adults-only twist, top each serving with some dried fruit that has been soaked in alcohol, such as apricots in brandy or raisins in rum.

Ingredients

260g dark chocolate, like Rio Caribe 72 for the classic rich dark taste, or Chulucanas 70 if you like it fruitier
200g unsalted butter
95g raw cane sugar
6 eggs
40g ground almonds
*or you can use 180g 100% Cacao and add an extra 80g of sugar

Equipment:
6 x 125ml or 8 x 100ml ramekins

 

Method

  1. Preheat the oven to 160 C. Grease the inside of the ramekins with a little butter.
  2. Melt the cacao and butter by placing them, along with 60g of sugar, in a large heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set aside to cool slightly.
  3. Meanwhile, beat the eggs with the remaining raw cane sugar in a large bowl until pale and creamy.
  4. Stir the ground almonds into the melted cacao and butter until evenly combined, then gradually fold this mixture into the eggs.
  5. Divide the mixture between the prepared ramekins and bake in the preheated oven for 12-15minutes, or until well risen and starting to split on top.
  6. Remove from the oven and serve immediately with or without cream. For an adults-only twist, top each serving with some dried fruit that has been soaked in alcohol, such as apricots in brandy or raisins in rum.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​