I was leafing through a Donna Hay magazine and saw: “Make & Freeze”, molten chocolate puddings. Now that’s a concept that really hits the spot! Do you ever find yourself wishing you could have something chocolat-y, and resorting to a mediocre candy bar as the only available option?
The idea is to make these ahead of time, dump them in the freezer and when the whim takes you, grab and bake in its frozen state for 20 minutes. Easy. So convenient.
INGREDIENTS: 6 servings (recipe adapted from Donna Hay magazine)
- 1 1/2 tbsp of unsalted butter, melted
- 100 g of dark chocolate (one bar, about 3 oz)
- 100 g. of unsalted butter (one stick less one tablespoon)
- 2 eggs
- 2 egg yolks
- 1/2 cup of white granulated sugar
- 1 tsp of brandy or vanilla
- 1/4 cup of all-purpose flour
- cocoa for dusting (optional)
- Place the chocolate and butter in a small saucepan and melt over very gentle heat; when the butter melts, you can begin to stir and you’ll see the chocolate melting as well. No need to risk overheating.
- Melt the pat of butter in the microwave and brush butter inside each ramequin. Place the ramequins in the fridge till needed.
- Meanwhile, place the eggs and yolks and sugar in a mixer bowl and beat the mixture for 8 to 10 minutes until thick and doubled in size; add the brandy or vanilla and the chocolate mixture. Add the flour until combined. Pour the batter into the ramequins and cover them with plastic wrap and freeze. When ready to serve, remove from the freezer and bake in a 350F oven for 20 minutes or until puffed up.
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