Silent chocolate puddings
( SERVES 4 )
This rich, gooey pud became part of my partner's arsenal after he experienced the silence that ensued when they were served to a group of chatty friends who were supposed to be watching rugby. I have a girlfriend staying who's keen to watch the All Blacks play South Africa on Saturday night and he's kindly offered to make the dessert!
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- Heat the oven to 180 degC.
- Lightly grease 4 overproof ramekins (150ml capacity) and place on a baking tray.
- Stir the chocolate (broken into pieces) and butter in a heatproof bowl over a saucepan of simmering water until just melted. Ensure the bowl does not touch the water.
- Using an electric beater, beat the 2 eggs, yolks (of the other two eggs) and sugar for a couple of minutes until pale and creamy
- Sift the flour and fold in. Then fold in the chocolate mixture.
- Pour into ramekins and bake 10 minutes or until risen.
- The cake should be set around edges but very soft in the middle. Serve with lighly whipped cream.
Tip: This recipe is easily doubled for a crowd and the puddings can be prepared ahead and left in the fridge for a few minutes before cooking. They will need an extra 3-5 minutes in the oven when cooking from cold. Don't overcook them or you get all cake and no goo.