Ingredients:
- 100g butter (plus extra for greasing)
- 100g dark chocolate, chopped
- 150g light brown soft sugar
- 3 large eggs
- ½ tsp vanilla extract
- 50g plain flour
- Single cream, for serving
Method:
**Step 1:**
Preheat the oven to 200C/180C fan/gas 6. Grease 6 dariole moulds or basins thoroughly and position them on a baking tray.
**Step 2:**
Place 100g of butter and 100g of chopped dark chocolate in a heatproof bowl. Set the bowl over a pan of hot water or melt the mixture in the microwave using 30-second bursts on a low setting. Stir until smooth. Allow the mixture to cool slightly for 15 minutes.
**Step 3:**
Using an electric hand whisk, blend in 150g of light brown soft sugar. Add the 3 large eggs one at a time, followed by ½ tsp of vanilla extract, and finally, incorporate 50g of plain flour. Divide the resulting mixture among the darioles or basins.
**Step 4:**
Optionally, refrigerate or freeze the mixture until ready to bake. If baking immediately, cook from frozen for 16 minutes, or bake now for 10-12 minutes until the tops are firm to the touch but the centers still feel soft.
**Step 5:**
Carefully run a knife around the edge of each pudding, then turn them out onto serving plates. Serve with a dollop of single cream.
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