Individual Chocolate Puddings
Baked on the outside - chocolate lava in the middle. Simple to make - my children make them from scratch (I think it has a lot to do with licking the mixing bowl). 76
60% cocoa solids or more
unbleached all-purpose flour
Preheat oven to 180º cup (350 Fahrenheit).
Grease 4 small one cup ramekins with a little butter.
Break up chocolate (if it is a bar) and chop butter into cubes and place in a bowl over a saucepan of just simmering water. Make sure the water in the saucepan is lower than the bottom of the bowl.
Meanwhile whisk the eggs, sugar and vanilla extract vigorously for 2 to 3 minutes in a clean bowl until sugar is disolved.
Add flour and whisk to combine.
When butter and chocolate is almost melted remove from heat and stir until fully melted.
Slowly add chocolate mix to egg mix beating to combine as you go.
Pour chocolate mix into ramekins.
Hand the mixing bowl and spoon over to the children.
Place ramekins on a baking tray and bake for 12 – 16 minutes or until risen and just set on the outside.
Serve in the ramekins.
The puddings are cooked when the tops rise and begin to crack; the centre should still be molten. Use vanilla extract for preference (not essence).
Use dark chocolate with 60% or more cocoa solids.
Serve with a dollop of double cream or a scoop of vanilla ice-cream on the side.