Soft-centred Chocolate Puddings

I don’t know if it’s the colder weather but something is bringing on my constant hankering for things sweet, particularly those of the dark chocolate kind. 

Unusually for me, when I arrived home from work I dove straight into the pantry and set to work.  No guilt feelings about “spoiling my tea” – a refrain from childhood which has stuck with me.  I wasn’t in any mood for guilt trips today.  Dessert was coming early.  There were cravings to satisfy.

Not much more than half an hour later I was consuming one of these little beauties.  Not before the obligatory photo shoot though - hurried due to the impending natural shut down of light (and the fact that I just wanted to eat one!).

I first came upon these at a friend’s house when a guest brought along all the required ingredients and set about rustling these up, employing whipping assistants (no, really!) and effortlessly presenting the puds in pretty pastel ramekins of different shades.  Glorious.

So here they are – impressive yet simple.  Serve them with single or whipped cream if you like but they tasted just fine on their own.  Craving satisfied – tick.  For now…..

I'm submitting these for Sweet New Zealand.  This month the very lovely Sue from Couscous & Consciousness  will be hosting.  More details here - check out the entries from 1 July.

Soft-centred chocolate puddings

Serves 4

200g (7oz) good quality dark chocolate, chopped

100g (3 ½ oz) unsalted butter, chopped

3 eggs, lightly beaten

115g (1/2 cup) caster sugar

2 tbsp plain flour

Preheat the oven to 200°C (400°F).

Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the water does not touch the bowl).  Stir until just melted.

Mix the eggs, sugar and flour in a bowl until just combined.  Gradually pour in the chocolate mixture, stirring all the time.

Pour the chocolate mix into four 1-cup size (250ml) ovenproof ramekins and place on a baking tray.  Bake for about 15 minutes until the edges are set.

Dust with icing sugar – or don’t.  It’s up to you.

As easy as that.