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Double Chocolate Puddings

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Double Chocolate Puddings
509
calories
Calories
0
Print
moderate
Difficulty
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Nutritions
1 <none> contains
Fat33.22 g
Saturated Fat Acids16.38 g
Protein10.79 g
Roughage0.68 g
Sugar added10.06 g
Calorie509
Carbohydrates/g25.9
Cholesterol/mg196.99
Vitamin A/mg168.23
Vitamin D/μg0.32
Vitamin E/mg0.72
Vitamin B₁/mg0.11
Vitamin B₂/mg0.29
Niacin/mg1.99
Vitamin B₆/mg0.06
Folate/μg33.86
Pantothenic acid/mg0.63
Biotin/μg8.94
Vitamin B₁₂/μg0.53
Vitamin C/mg0
Potassium/mg95.86
Calcium/mg59.37
Magnesium/mg8.86
Iron/mg3.17
Iodine/μg40.76
Zinc/mg0.58
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 10 ramekins, each approx. 200 ml
For the Chocolate Cakes
cup
ground Walnut
1
1 cup
1 cup
bittersweet chocolate (70% cocoa, roughly chopped)
½ cup
¾ cup
8
8
½ cup
To Decorate
1.333 cups
bittersweet chocolate (70% cocoa, chopped)
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Product recommendation

The cakes may be either removed from their ramekins to serve or served in their ramekins.

Preparation

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.

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