So, to begin with I will start with something I cooked just this weekend. One of my friends organised a Round Robin Dine at Mine, which was basically a dinner party with three courses, but at three different houses, as there are a few of us who live close to each other in the town. We all had a fantastic time, and spent all of Saturday afternoon and well into the small hours eating, drinking, playing games and catching up! As I have mentioned my penchant for baking sweet things - including usually bringing some sort of yummy treats with me to parties etc. - it was decided that dessert should be my responsibility, and this is what I baked, and they went down pretty well I think!
Double Chocolate Puddings
These puddings have a dark chocolate sauce surrounding a loose chocolate pudding mixture, which when baked gives you a light pudding with the chocolate sauce bubbling around it, yum! The advantage of these for me on Saturday was that both parts can be made in advance, then combined just before you bake them. However, I would suggest that you get the mixtures out of the fridge a little while before you want to bake them, and you might want to give the pudding mixture a quick whisk before you add it to the sauce if you are doing this. The other advantage is that the sauce is very easy, and the pudding can all be made in a food processor.
Serves 6, so you will need 6 individual ramekins/pots (about 150ml)
100g dark chocolate
1 tablespoon light muscovado sugar
125ml water - I made part of this up with liqueur, Frangelico, to make them a little bit grown-up!
75g light muscovado sugar
1 egg plus 1 egg yolk
50g ground almonds - I used half this amount, and made up the other half with ground hazelnuts, to give a nuttier flavour and to go with the Frangelico
20g cocoa powder, sifted
40g plain flour
- Preheat the oven to 180C
- To make the sauce, break up the chocolate into a small saucepan and melt together with the water and the sugar, whisking it to a smooth sauce.
- Divide the sauce among the 6 ramekins.
- To make the pudding, cream together the butter and sugar in a food processor.
- Add the egg and yolk to the butter and sugar, then add the almonds, cocoa powder and flour, and then the milk.
- Divide the pudding mixture between the ramekins on top of the chocolate sauce, which will surround it.
- Bake the puddings for 25 minutes, until the puddings have risen and the chocolate sauce is molten and bubbling through the crust.
- You can serve the puddings with a little cream poured around the rim.