Warm rich chocolate pudding

Warm rich chocolate pudding

By
From
French Lessons
Serves
6
Prep
10 mins
Cooking time
30 mins
Photographer
Steve Brown

This pudding is delicious served with softly whipped cream, but enters another heavenly realm when served with the cherry and pistachio nougat glacé.

Ingredients

Quantity Ingredient
butter, melted
4 eggs
60g liquid glucose
100g sugar
60g ground almonds
90g plain flour
30g unsweetened cocoa powder
1 teaspoon baking powder
100ml cream
60g clarified butter
40ml dark rum
60g best-quality dark chocolate

Method

  1. Preheat your oven to 160°C. Brush the inside of a large pudding basin (steamed pudding mould) or brioche mould with a little melted butter. In a large mixing bowl, beat together the eggs, glucose and sugar. Add the almonds, then sift on the flour, cocoa and baking powder and mix to combine. Stir in the cream and butter.
  2. Break the chocolate into small pieces and place in a heatproof bowl with the rum. Microwave on medium in 30-second bursts, or stand the bowl over a pan of simmering water until the chocolate has melted. Stir until smooth then mix into the pudding batter. Spoon the batter into your prepared mould and bake for 25–30 minutes.
  3. Remove from the oven and allow to cool for a few moments. To unmould the pudding, run a knife around the sides to loosen it, then invert onto a serving plate. Cut into wedges and serve warm with the accompaniment of your choice.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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