Baked chocolate fudge puddings

Name: Baked chocolate fudge puddings
Total time: 35 min
Yield: Serves 4
Ingredients: 150 ml pouring cream; 100 gm milk chocolate, finely chopped; 300 gm dark chocolate (56% cocoa solids), finely chopped; 3 eggs, separated; 75 gm caster sugar; 1½ tbsp cacao nibs; Dutch-process cocoa, for dusting; Espresso ice-cream and coarsely chopped roasted almonds, to serve

Baked chocolate fudge puddings recipe - Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate.

Sep 21, 2017 2:00pm

By Emma Knowles

Serves 4
15 mins preparation
20 mins cooking

Baked chocolate fudge puddings

Hot, fudgy chocolate puddings studded with the crunch of cacao nibs are heaven in a bowl, and even more so when you discover the hidden pocket of molten chocolate. We've topped ours with shop-bought espresso ice-cream, but cream and a shot of cooled espresso whisked to thick snowy peaks would also be delicious.

Ingredients

150 ml pouring cream
100 gm milk chocolate, finely chopped
300 gm dark chocolate (56% cocoa solids), finely chopped
3 eggs, separated
75 gm caster sugar
1½ tbsp cacao nibs
Dutch-process cocoa, for dusting
Espresso ice-cream and coarsely chopped roasted almonds, to serve

Method

Main

1
Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate. Leave for 5 minutes, then whisk until smooth. Pour 1½ tbsp chocolate mixture into the base of each cup or bowl and place in the freezer. Reserve remaining chocolate mixture at room temperature and warm gently just before serving.
2
Melt remaining dark chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth, then remove from heat. Whisk egg yolks and sugar in a separate bowl until thick and pale (2-3 minutes), then fold into dark chocolate. Whisk egg whites and a pinch of salt in a bowl to soft peaks, fold into dark chocolate mixture along with cacao nibs and pour into bowls, filling to 1 cm below rims. Bake until puddings have risen and have a slight wobble in the centre (15-20 minutes).
3
Dust with cocoa and top with ice-cream, warmed remaining chocolate mixture and almonds, and serve hot.