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Chelsea Winter's Gooey Little Chocolate Puddings


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Gooey Little Chocolate Puddings


Makes 12 small puddings


Prep time – 15 minutes


Cooking time - 7 minutes


Ingredients

200g good-quality dark eating chocolate

200g butter

1 tsp pure vanilla extract or paste

3 free-range eggs

2 free-range egg yolks

½ cup caster sugar

¾ cup flour


Method

Heat the oven to 180c conventional.

Lightly grease a 12-pan muffin tin with butter, then add a little cocoa into each one and swish around to coat the sides. Tap out the excess.

Measure a circle the size of the bottom of each hole, then cut 12 of these out of baking paper, and pop them in the bottoms. It’s a pain, but it just helps them pop out easier later on.


Melt the broken up chocolate with the butter in a heatproof bowl sitting over a pot of simmering water. Remove from the heat and stir in the vanilla to mix well. Leave to cool to warm.


Beat the eggs and sugar with an electric beater until thick and pale – a good 4-5 minutes. Fold into the chocolate mixture to combine. Lastly fold in the flour, checking for unmixed lumps.


Carefully pour (or spoon) into the muffin pans, nearly to the top but not quite – they won’t rise like cupcakes. Bake in the centre of the oven for 7 minutes exactly.


Remove from the oven and let sit for a couple of minutes. Run a butter knife around the edges, place a chopping board or flat tray on top, and carefully tip the whole thing over, so the puddings end up sitting on their tops on the board/tray.


Use a fish slice/scraper to transfer the puddings carefully to a plate or bowl. Serve immediately with ice cream, cream and a dusting of icing sugar.

 

Tips

  • The cooking time is for standard sized muffin tins – if you try to use the giant muffin tins and cook them for 7 minutes, you will end up with slop – so try doubling the time.
  • Make sure you set an exact timer because even a minute more and you won’t get a gooey centre.
  • You can use gluten-free flour in the place of the wheat flour. You may not get quite the amount of ooze, but I’ve tested it and they still taste gooey and superb.

 

 

Recipes courtesy Chelsea Winter
© Copyright 2015
Twitter: @ChelseaWinter
Facebook: ChelseaWinterDelicious


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