When the thunder storms are starting again and the summer heat has been replaced by an early autumn-like chill, this quick pudding is real comfort food, without flour or fat, just chocolate, sugar, of course, and eggs.
Hot Chocolate Pudding - you could call it a souffle..
150g good dark chocolate - for children you could use Bournville but for adults choose a higher cocoa content one
A scant 3oz sugar
4 large eggs separated
A 7 in round dish or similar - the best is a deep souffle like dish but this is a recipe which adapts easily - if the dish is very deep you will get a gooey middle, always welcome, if it is shallow there will be more set mixture to eat
Oven No 6
Hot Chocolate Pudding - you could call it a souffle..
150g good dark chocolate - for children you could use Bournville but for adults choose a higher cocoa content one
A scant 3oz sugar
4 large eggs separated
A 7 in round dish or similar - the best is a deep souffle like dish but this is a recipe which adapts easily - if the dish is very deep you will get a gooey middle, always welcome, if it is shallow there will be more set mixture to eat
Oven No 6
- Melt the chocolate over warm water. Let it cool slightly.
- Beat the yolks and sugar together till thick and light in colour - this doesn't take long with a mixer or processor and if the eggs have not been kept in the fridge. By hand you might try doing it over warm water as this does help.
- Beat the egg whites till stiff.
- Grease and sugar the dish.
- Mix the chocolate into the yolks carefully and then fold in the whites. Try to keep air in the mixture.
- Put into the dish, bake for 25 mins or until risen and a skewer comes out almost dry.
- Eat at once with cream!
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