Double Chocolate Puddings

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Double Chocolate Puddings
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Health Score:
5,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
509
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie509 kcal(24 %)
Protein10.79 g(11 %)
Fat33.22 g(29 %)
Carbohydrates25.9 g(17 %)
Sugar added10.06 g(40 %)
Roughage0.68 g(2 %)
Vitamin A168.23 mg(21,029 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.06 mg(4 %)
Folate33.86 μg(11 %)
Pantothenic acid0.63 mg(11 %)
Biotin8.94 μg(20 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C0 mg(0 %)
Potassium95.86 mg(2 %)
Calcium59.37 mg(6 %)
Magnesium8.86 mg(3 %)
Iron3.17 mg(21 %)
Iodine40.76 μg(20 %)
Zinc0.58 mg(7 %)
Saturated fatty acids16.38 g
Cholesterol196.99 mg

Ingredients

for
10
For the Chocolate Cakes
cup ground Walnut
1 Vanilla bean
1 cup milk
1 cup semi-sweet chocolate (70% cocoa, roughly chopped)
½ cup butter
¾ cup all-purpose flour
8 egg whites
8 egg yolks
½ cup sugar
butter
sugar
To Decorate
1.333 cups semi-sweet chocolate (70% cocoa, chopped)
How healthy are the main ingredients?
Walnutsugarsugar
Product recommendation
The cakes may be either removed from their ramekins to serve or served in their ramekins.

Preparation steps

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.