So I was in need of a chocolate fix, hmm what to bake… I love melt in the middle chocolate puddings, I mean who doesn’t and I hadn’t had one for ages so I decide that I would do that for dessert tonight..
I thought that I would do another recipe from the Great British Bake Off: Learn to Bake Book. The very last recipe in the book were the Hot Choc Pots… Time to make dessert!!
100g Dark Chocolate, broken up
100g Milk Chocolate, broken up
50g Unsalted Butter, at room temperature
80g Caster Sugar
1 teaspoon Vanilla Extract
3 Eggs, at room temperature
35g Plain Flour, sifted
1 tablespoon Icing Sugar, for sprinkling
12 Raspberries, 3 for each ramekin (This wasn’t in the book, so an optional extra if you choose)
1. Preheat the oven to Gas Mark 6 and put and baking tray into the oven to heat. Cut out 4 discs of baking parchment (fold a piece of baking paper into four, draw around you ramekin then cut out) lightly grease with oil or butter and press each circle into the bottom of each ramekin.
2. Put the dark and milk chocolate into a heatproof bowl and gently melt over a saucepan of simmering water or in the microwave. Then leave to cool.
3. Put the soft butter, sugar, vanilla extract and eggs into a mixing bowl, then sift in the flour and whisk using a hand held mixer on low to medium speed for a couple of minutes until you have a very smooth and thick mixture. Scrape the melted chocolate into the bowl and whisk on low speed for one minute until everything is combine and you can’t see any streaks.
4. Spoon the mixture into the prepared ramekins so that they are filled half way, dot in the raspberries (I only used 2 in each pudding as they were huge) and top with some more of the chocolate mixture so that each ramekin is evenly filled. Wearing oven gloves, set the ramekins on the hot baking tray in the oven and bake for 12 minutes.
To test if they are done, take them out of the oven very carefully and set them on the side. Gently press the middle of one of the puds, if it feels just firm, then the centre will be gooey.
If you want a more spongey pudding without a gooey centre then bake for another 3 minutes or until the pudding feels firm when pressed.
I baked mine for a total of 14 minutes and I still had a very gooey centre.
5. With oven gloves on, carefully upturn a ramekin on each serving plate. Lift off the ramekin and peel off the paper discs, sprinkle with icing sugar, and a few extra raspberries on the side of the plate, then serve.
Serve with cream or ice cream whatever takes your fancy.
I don’t have a picture of them after getting them out of the ramekin as it was quite messy, they did not come out in one piece, I was a bit disappointed but it was just a spur of the moment thing at least it wasn’t for a special occasion.
Even though it didn’t come out as I had planned they were so delicious, the warm molten chocolate with the raspberries in the middle, even my dad love it he wanted more, so the three of us shared the four pudding.
I hope that you have better luck than me getting them out.
Hopefully when I make these again I can get them out in one piece (fingers crossed).