Warm Chocolate Pudding
Ooey gooey and yummy - I am not a chocoholic. Growing up my mum used to make these delicious pots of goodness on every special occasion she possibly could. Served with a delicious creme anglaise or a superb vanilla bean ice cream this old fashioned warm chocolate pudding from decades ago has become rare on current day menus.
But chocolate never really goes out of fashion and you can even make it your own!
Makes 6 ramekins
Prepare the ramekins with butter and powdered nut of choice.
6 to 8 oz ramekins - fill accordingly.
Preheat the oven to 380 degrees F or 200 C
3 oz salted butter
6 oz dark chocolate - use your favourite one. I use Lindt
2 egg yolk
1 large whole egg
3 tbsp sugar - use white fine or light brown fine
1 1/2 tbsp finely ground hazelnuts
6 tbsp Kalhua or Tia Maria
Melt the butter and chocolate over a double boiler. Add the liquor into it and gently mix it all in. Do not overbeat.
Whip the eggs and sugar until its light airy and forms a ribbon.
Gently fold in the warm chocolate mixture into the egg mixture. Fold in the nuts.
Divide and pour into the prepared ramekins.
Bake for 12 minutes.
The oven must be preheated.
If you want to prepare this ahead, refrigerate up to 6 hours. Cook for an extra 3 minutes if you bake from chilled.
The beautiful puff will depend on the perfectly whisked eggs. Using room temperature eggs helps. attain the perfect consistency.
You can use crushed hazelnuts, pistachios, almonds, walnuts, brazil nuts. Its all for texture and taste. It should be finely ground.
You may use a chocolate or coffee Patron, Baileys, Glandula Bottega, Godiva chocolate liquor. Anything creamy that is either chocolate or coffee will be a good alternate.
Photo courtesy Shamineh Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.