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

Ingredients

for 10 ramekins, each approx. 200 ml

To Decorate

1.333 cups

bittersweet chocolate (70% cocoa, chopped)

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Preparation steps

Step 1/9

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

Step 2/9

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.

Step 3/9

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

Step 4/9

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

Step 5/9

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.

Step 6/9

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.

Step 7/9

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).

Step 8/9

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).

Step 9/9

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