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Chef On A Mission


Ep 1 - Chocolate pudding

Chocolate pudding

Makes 6

5 eggs
5 yolks
110 sugar
250g dark chocolate (at least 72% cocoa solids)
250g butter
25g flour
2 tbsp cocoa powder
6 scoops fig & Manuka honey  ice cream

Using an electric beater, whisk the eggs and egg yolks with the sugar until  thick and pale. Melt the chocolate and butter over a bain-marie, stirring constantly to prevent burning.

Fold the melted chocolate mixture into the  beaten eggs and sugar until the combination is of an even consistency.

Sift the flour over the mix and fold in until completely incorporated and there are no lumps. Transfer the mixture to a piping bag and place in the refrigerator until firm. Grease six dariole moulds and lightly dust with cocoa powder. Once firm, pipe the mixture into the moulds, then set aside.

Preheat the oven to 210C. Place the chocolate puddings on an oven tray and bake for 12 minutes. Remove from the oven and, very importantly, allow them to stand for 3 minutes before turning them out to avoid cracking.

Turn out the puddings onto individual plates.  Dust with icing sugar; then arrange a scoop of fig and manuka honey ice cream on each pudding.