Ingredients
185 g dark chocolate
185 g butter
3 eggs
3 egg yolks
6 tablespoons caster sugar
3 teaspoons plain flour
creme fraiche, to serve
cocoa powder, for dusting
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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preheat the oven to 230c/450f/gas 8. break the chocolate into a heatproof bowl set over a pan of simmering water. add the butter and leave to melt. in a separate bowl, whisk the eggs, yolks and sugar until thickened. whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in . divide the mixture between six buttered moulds or ramekins. bake the pudding for 6 minutes until the outside is set but the centre is still soft. turn each pudding on to a plate, then gently lift off the moulds. place a spoonful of creme fraiche on top of each pudding and dust with cocoa. serve immediately.