Molten Chocolate Puddings

These puddings are the best ever because they are easy to make, you can make them ahead of time and they taste fabulous.  

Here is what you'll need.

First of all put the chocolate and butter together in a bowl or a jug and melt them.  I like to do this in a pyrex jug in the microwave but you can do it in a bowl over a saucepan of simmering water if you like.  If you are going to use the microwave you need to use 50 percent power and go slowly.  If you burn the chocolate all hell will break loose and you will need to start again.

Once you have melted the chocolate and the butter you add the almond meal, castor sugar, flour and cinnamon.  Give this a good stir and set aside.

Next separate 3 eggs.  Place the whites in the bowl of a mixmaster (or kitchenaid if you are lucky enough to have one.  I am not.) Beat the eggwhites until firm peaks form.  They will look like this.

Next fold the eggwhites into the chocolate mixture.  Gently does it, you don't want to deflate the eggwhites and end up with flat puddings.

You then need to get 6 half cup capacity ramekins and grease them.  This is what they look like.

Divide the mixture between the ramekins.

Then pop them in the freezer for at least 30 minutes, but you can freeze them for quite some time and they'll stay good.  I've kept them in the freezer for a month before and the turned out perfectly.

When you are ready to bake them preheat your oven to 220 degrees or 200 fan and bake for 10-12 minutes or until the top forms a soft crust.

Then serve with ice cream.  I like Sara Lee French Vanilla best but any vanilla will do.  They also look pretty dusted with icing sugar.  

Mmmmmm, they are so yummy.  All crisp and crusty on top and gooey, runny chocolate in the middle.  Go and make them right now.

Molten chocolate Puddings

130g dark chocolate

90g butter

2 tablespoons almond meal

2 tablespoons plain flour

1.5 tablespoons caster sugar

.25 teaspoon cinnamon

3 eggwhites

Lightly spray 6 half cup capacity ramekins with oil.

Melt chocolate and butter together. 

Add almond meal, flour, castor sugar and cinnamon and set aside.

Beat eggwhites until firm peaks form.

Gently fold eggwhites into chocolate until combined.

Spoon into prepared ramekins and freeze for at least 30 minutes.

Preheat oven to 220 degrees or 200 fan and bake for 10-12 minutes until top forms a soft crust.