Sheer Decadence #273
Hinterland Domestic Goddess
The beauty of these little beauties is two-fold. You will only eat one at a time as they are really rich and, you can make them up ahead of time and just pop into the oven for baking immediately before serving. Great for a dinner party where you want things simple. This serves six, and you will need some small individual pudding molds (dariole molds) for best results- try the Kitchen Sink in Lismore for a selection of individual molds. If you don’t have them, use very small coffee cups (expresso/shot cups).
• 55g butter
• 85g caster sugar
• 170g condensed milk
• 4 large eggs, beaten with a pinch of salt
• 1teaspoon vanilla extract
• 1tablespoon of good coffee instant coffee granules, dissolved in 1tbsp boiling water, OR, ½ shot of good expresso coffee
• 350g dark chocolate, melted
• 85g plain flour
• icing sugar, sifted, to dust
1. Preheat the oven to 200°C. Place a large baking sheet/tray in the oven to heat as well.
2. Beat together the butter and sugar using an electric mixer until pale and creamy. Gradually whisk in the condensed milk.
3. Gently whisk in the eggs, a little at a time, followed by the vanilla and coffee. Add the melted chocolate, mix thoroughly, then add the flour and whisk until smooth.
4. Divide the mixture evenly between the well greased molds and either store in the refrigerator until needed or place onto the hot baking sheet in the oven and bake for 12-14 minutes. If cooked from chilled, bake for 14-16 minutes. The aim is to have them cooked outside and the inside all gorgeous and gooey….
5. Immediately run a knife around the edge of the puddings to un-mold (see why you need the individual containers!), and dust with icing sugar. Serve them with lightly whipped double cream or vanilla ice cream and a strategically placed strawberry slice and to hell with calories, cholesterol or fat content!!!! You will be in chocolate heaven.