Molten Chocolate Pudding

 Break the cake crust and out flows warm dark chocolate deliciousness. Do I need to say more! 

This recipe was developed for the Kids cookery parties at Stirring Stuff. It easy to do and although it uses dark chocolate its not got a dark chocolate bitterness at all. A little goes a long way. Needless to say the plates were licked clean.

Serves 4-6

200g dark chocolate (I use a 72% cocoa brand)

200g salted butter, diced

200g light brown muscovite sugar

4 large or five medium eggs

1 tsp vanilla extract

A pinch of flaked sea salt

50g plain flour

Single cream or ice cream and fresh berries to serve.

Preheat the oven to 180c/gas 4.

Butter an 18-cm or 1.5 litre ovenproof dish.

Break the chocolates into squares and it into a heatproof bowl. Cut the butter into chunks and add this to the chocolate. Heat to melt. You can either do this over a Bain Marie by placing the bowl over a pan of recently boiled water or simply put the bowl into an oven heated to 120c and let the chocolate and butter melt for about ten minutes.   Once the butter and chocolate are melted stir in the sugar, remove the bowl form the heat and leave the chocolate mixture to cool slightly or it will ‘seize’ when the eggs are added.

When the chocolate is blood temperature pour in the beaten eggs and mix well. The batter should be the consistency of golden syrup at this stage

Break the eggs into a bowl and beat well, mix in the vanilla extract. When the chocolate is blood temperature pour in the beaten eggs and mix well. The batter should be the consistency of golden syrup at this stage. Sprinkle over the flour and the pinch of salt and firmly fold this in to mix.

Pour the batter into the buttered oven dish and bake for 30 minutes until the pudding has a crust on the top but remains gooey in the centre.

Serves with cream or ice cream and fresh berry fruits.

A little goes a long way. serve with cream, ice cream and fresh berries.