Chocolate Chile Pudding
- For the chile
- 5 red chili peppers
- For the pudding
- 75 grams Dark chocolate (at least 70% cocoa)
- 75 grams soft butter
- 2 eggs
- 60 grams sugar
- 40 grams Pastry flour
Preheat oven to 170°C (approximately 350°F).
For the chile: Rinse 1 chile pepper, cut in half lengthwise, remove seeds and finely chop.
For the pudding: Chop chocolate coarsely and melt together with butter in a bowl over a pot of hot, not boiling, water then set aside. Beat eggs with sugar in a bowl until foamy-white.
Stir cooled chocolate mixture and then carefully fold in flour and chopped chile pepper. Pour chocolate dough in well-buttered and floured bowls or small cups and bake for 10-15 minutes in preheated oven. The pudding should still be wet inside.
For garnish: Chop chocolate and melt in a bowl over a pot of hot, not boiling, water and pull through remaining 4 chile peppers. Allow to dry. Serve pudding with a chocolate chile on top. Serve dusted with powdered sugar while still warm.