Warm Chocolate Pudding
Warm Chocolate Pudding
Recipe by Simon Gault
Makes 12
5 eggs
5 egg yolks
110g sugar
250g dark chocolate (at least 72% cocoa solids)
250g unsalted butter
25g flour
50G butter
butter for greasing moulds
2 tbsp cocoa powder
6 tuiles
icing sugar for dusting
6 orange wafers
1. To make the chocolate pudding, use an electric beater to
whisk the eggs and egg yolks with the sugar until thick and
pale.
2. Bring a large saucepan of water to a simmer and set a large
heatproof bowl on top of the saucepan. Melt the chocolate and
butter in the bowl, stirring constantly to prevent burning.
3. Carefully fold the melted chocolate mixture into the beaten eggs
and sugar until the combination is of an even consistency.
4. Sift the flour over the mix and carefully fold in until
completely incorporated and there are no lumps.
5. Transfer the mixture to a piping bag and place in the
refrigerator until ?rm but still pipable. Grease six moulds or
ramekins and lightly dust with cocoa powder. Pipe the mixture into
the moulds, then set aside.
To serve/assemble
1. Preheat the oven to 180C. Place the chocolate puddings on an
oven tray and bake for 8 minutes. Remove from the oven and, very
importantly, allow them to stand for 3 minutes before turning them
out to avoid cracking.
2. Turn out the puddings onto individual plates, and then wedge the
wide base of a triangular tuile under each one. Dust with icing
sugar; then arrange a scoop of ice cream on each pudding and
decorate with an orange wafer.
