Double Chocolate Puddings
ready in 1 hr 25 min.
1 <none> contains
|Saturated Fat Acids||16.38 g|
|Sugar added||10.06 g|
Recipe author: EAT SMARTER
for 10 ramekins, each approx. 200 ml
- For the Chocolate Cakes
- ⅔ cup
- 1 cup
- 1 cup
bittersweet chocolate (70% cocoa, roughly chopped)
- ½ cup
- ¾ cup
- ½ cup
- To Decorate
- 1.333 cups
bittersweet chocolate (70% cocoa, chopped)
The cakes may be either removed from their ramekins to serve or served in their ramekins.
Heat the oven to 160C fan / 180C / 350F / gas 4. Toast the walnuts in a dry skillet until fragrant. Remove and let cool.
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.
Melt the butter in a pan, stir in the flour and cook briefly to make a roux.
Remove the vanilla bean pod from the milk and stir the milk into the roux. Simmer gently for 10 minutes, stirring occasionally.
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.
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.
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).
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).
Remove from the oven and, whilst still hot, pour over melted chocolate. Leave to cool and serve.