About this recipe:These little molten chocolate puddings are absolutely gorgeous, and require just 5 ingredients to reach the pinnacle of chocolate perfection. Garnish with whipped cream and chocolate curls.
170g plain chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 220 C / Gas 7.
Butter six ramekins. Melt chocolate and butter slowly: You can do this in a double boiler over simmering water, or in the microwave, stirring at 30 second intervals to prevent scorching. Stir until completely smooth.
In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
Line a roasting tin with a damp kitchen towel. Place ramekins on towel, inside roasting tin. Butter a piece of foil big enough to cover entire tin, and cover the ramekins, buttered side down. Place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmould each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.