I love making individual desserts to follow a meal you’ve spent time preparing and cooking, it makes you feel like you’re at a posh restaurant suddenly – the individual portions are just a really nice touch and show a lot of thought, I think. The last time I made these my boyfriend came round for dinner, nothing out of the ordinary there, but I like to think that making a special effort for our meal contributed in part to us having a particularly nice lovely evening.
Be warned: this is a Nigella recipe, so its a good job portions are individual as these heavenly chocolate pots are extremely decadent – rich chocolate sponge with a melted cream and dark chocolate oozy centre. I know. We actually ate these before I even remembered to take a picture, so apologies for that; the one I’ll put up at the end to give you an idea will be filched from the website I found the recipe on. My recipe is slightly adapted from the original but as usual I’ll put in a source from which you can check out NIgella’s version too 🙂
- 150g dark chocolate
- 100ml double cream
- 100g unsalted butter
- 100g soft dark or light brown sugar
- 2 eggs
- 75g plain flour
- 40g cocoa powder
*These proportions make enough pudding for four ramekins – I halved the recipe which worked fine.
Step 1: Melt the chocolate over a pan of gently boiling water. Stir in the cream when the chocolate has all melted and cover with clingfilm to chill in the fridge while you make the sponge.
Step 2: Cream the butter and sugar, then gradually add the beaten egg. Sift in the flour and cocoa powder. Mix well.
Step 3: If your pudding moulds/ramekins are not non-stick, grease them with butter. Drop in the pudding mixture to about halfway up the ramekins; now here’s the exciting bit – get your chilled and partially set chocolate cream from the fridge and add a generous teaspoon of deliciousness to the middle of your ramekin. Cover over with more pudding mixture. Oooooooo.
Step 4: Bake in the oven at 200C/Gas Mark 6 for 10 – 15 minutes. There should be a shiny top on the pudding but it wants to still have a bit of a wobble in the middle. You can turn the puddings out when baked – Nigella suggests serving with cream or ice cream but I’m not sure my sour tooth could cope with that – or eat them from the dishes they’re baked in.
Source: http://www.nigella.com ‘Hot Chocolate Puddings’ – this is the picture of Nigella’s puddings – I didn’t turn mine out but they did look pretty much as good as those in my eyes! So good, and so easy to make! Enjoy with abandonment and no guilt please, these are too good for that 🙂