Over the last couple of weeks I have recieved daily emails from Mr Man marked ‘urgent’, they have had recipes attached – all of them involving chocolate to various degrees. So it got me wondering if he was feeling a little starved of his most favourite ingredient.
This particular recipe came from the Sydney Morning Herald (in Australia) and no matter that it is Winter over there and New York is in the middle of a heat wave - I decided that served with a nice vanilla bean ice cream, these delectable beauties would go down very nicely.
And they are everything you can imagine chocolate molten puddings should be – cakey exteriors with luscious, molten chocolate centres.
Now, remember that these must be served as soon as they are removed from the oven – which won’t be hard I assure you!
125 grams butter, plus 2 tsp extra
200 grams good quality bittersweet dark chocolate, chopped
2 large eggs, plus 2 egg yolks
125 grams sugar
1 teaspoon vanilla extract
35 grams plain (all purpose) flour, sifted
Heat oven to 170c/338f. Use extra butter to grease four 150-millilitre heatproof souffle moulds or ramekins, and place on a baking tray. Melt remaining butter and 150 grams of chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat and whisk until smooth.
Using an electric beater, beat eggs, yolks, sugar and vanilla for two minutes until pale and creamy. Fold in chocolate mixture, then sift flour over the top and fold through.
Fill the 4 ramekins or moulds evenly with the mixture and place on a rack in the oven – close to the bottom of the oven.
Bake for 13-14 minutes (my baking time was 18 minutes) until puffed and set on top but still soft in the centre. Invert each mould on to a warm dessert plate, drizzle with cream and scatter with remaining chocolate.
Notes: New York chef Jean-Georges Vongerichten says the best way to serve them is to invert each mould on to a plate, and let sit for about 10 seconds. ”Then unmould by lifting up one corner of the mould,” he says.
Source: Jill Dupleix
© 2012, Michelle. All rights reserved.