Double Chocolate Puddings
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 509 kcal | (24 %) | ||
| Protein | 10.79 g | (11 %) | ||
| Fat | 33.22 g | (29 %) | ||
| Carbohydrates | 25.9 g | (17 %) | ||
| Sugar added | 10.06 g | (40 %) | ||
| Roughage | 0.68 g | (2 %) |
more nutritional values
| Vitamin A | 168.23 mg | (21,029 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 1.99 mg | (17 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 33.86 μg | (11 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Biotin | 8.94 μg | (20 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95.86 mg | (2 %) | ||
| Calcium | 59.37 mg | (6 %) | ||
| Magnesium | 8.86 mg | (3 %) | ||
| Iron | 3.17 mg | (21 %) | ||
| Iodine | 40.76 μg | (20 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 16.38 g | |||
| Cholesterol | 196.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- For the Chocolate Cakes
- ⅔ 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)
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.
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