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Double chocolate puddings

Name: Double chocolate puddings
Total time: 1 h 25 min
Yield: 10
Ingredients: 0.667 cups ground Walnut; 1 Vanilla bean; 1 cup milk; 1 cup bittersweet chocolate 70% cocoa, roughly chopped; 0.5 cups butter; 0.75 cups All purpose flour; 8 egg whites; 8 egg yolks; 0.5 cups sugar; butter; sugar; 1.333 cups bittersweet chocolate 70% cocoa, chopped

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Difficulty:	moderate
Preparation:	50 min
Ready in:	85 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	509 kcal	(25%)
Protein	11 g	(22%)
Fat	33 g	(41%)
Carbohydrates	26 g	(10%)
Added Sugar	10 g	(11%)
Roughage	1 g	(3%)
Vitamin A	168.23 µg	(21%)
Vitamin D	0.32 µg	(6%)
Vitamin E	0.72 mg	(6%)
Vitamin B1	0.11 mg	(10%)
Vitamin B2	0.29 mg	(21%)
Niacin	1.99 mg	(12%)
Vitamin B6	0.06 mg	(4%)
Folate	33.86 µg	(17%)
Pantothenic Acid	0.63 mg	(11%)
Biotin	8.94 µg	(18%)
Vitamin B12	0.53 µg	(21%)
Vitamin C	0 mg	(0%)
Potassium	95.86 mg	(5%)
Calcium	59.37 mg	(7%)
Magnesium	8.86 mg	(2%)
Iron	3.17 mg	(23%)
Iodine	40.76 µg	(27%)
Zinc	0.58 mg	(6%)
Saturates	16 g
Uric Acid	0 g
Cholesterol	196.99 mg

Recipe Development: EAT SMARTER

Ingredients

For <none>

For the Chocolate Cakes

1 ⅔ cups	ground Walnut
2 ½	Vanilla bean
2 ½ cups	milk
2 ½ cups	bittersweet chocolate 70% cocoa, roughly chopped
1 ¼ cups	butter
1 ⅞ cups	All purpose flour
20	egg whites
20	egg yolks
1 ¼ cups	sugar
	butter
	sugar

To Decorate

3.33 cups

bittersweet chocolate 70% cocoa, chopped

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Directions

1 Heat the oven to 160C fan / 180C / 350F / gas 4. Toast the walnuts in a dry skillet until fragrant. Remove and let cool.

2 Slit the vanilla bean lengthways and scrape out the seeds. Place the seeds and the bean pod in a pan with the milk and bring to a boil. Melt the chocolate over simmering water.

3 Melt the butter in a pan, stir in the flour and cook briefly to make a roux.

4 Remove the vanilla bean pod from the milk and stir the milk into the roux. Simmer gently for 10 minutes, stirring occasionally.

5 Pour the mixture into a large bowl, let cool slightly and stir in 2 egg whites. Add the egg yolks one by one, stirring the mixture to a smooth consistency each time. Add the melted chocolate and nuts.

6 Beat the remaining egg whites and sugar until stiff and whisk about ¼ into the chocolate mixture. Fold the rest of the egg whites in carefully using a spatula.

7 Butter the ramekins and scatter with sugar. Pipe the cake batter into the ramekins using a piping bag with a large nozzle. Fill the ramekins only ¾ full (the cakes will rise in the oven).

8 Place the ramekins in a bain-marie and bake in the oven for around 35 minutes (checking with a skewer to see if cooked through).

9 Remove from the oven and, whilst still hot, pour over melted chocolate. Leave to cool and serve.

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