Simon's Molten Chocolate Puddings
Servings 6
Prep time
15 minsCook time
16 minsInactive time
3 minsTotal time
34 minsThese puddings were on the menu at my Euro restaurant forever. They have delicious molten centres that ooze out over the plate when cut into. Chocolate heaven!
Ingredients
Method
- In the bowl of an electric beater, whisk eggs and yolks with sugar until thick and pale.
- In a double-boiler (or a stainless-steel bowl placed over a saucepan of boiling water), melt chocolate and butter, stirring constantly to prevent burning. Fold into egg mixture until combined and of an even consistency.
- Sift flour into bowl and fold in until completely incorporated with no lumps. Transfer mixture to a piping bag and place in the refrigerator until firm.
- Butter 6 baked-bean cans (see instructions below, or use dariole moulds if you have them), lightly dust with cocoa powder and place on an oven tray lined with baking paper.
- Once mixture is firm, pipe it into the moulds then refrigerate until set.
- Preheat oven to 185°C.
- Place puddings in oven and bake for 16 minutes. Remove from oven and—very importantly—allow them to stand for 3 minutes before turning out, to avoid cracking.
- Turn out puddings onto individual plates, dust with icing sugar and serve.
Simon says ...
You make the mixture and store it in the fridge in a disposable piping bag for around 1 month, so when guests arrive you just cook the puddings and look like a star.
Believe it or not, these puddings are best cooked in old 210g baked-bean cans, instead of special dariole moulds. Remove both ends from the can so you end up with a metal cylinder. Put the wider end (without the lip) on the oven tray and the puddings will turn out perfectly.