makes
8
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 125 g good-quality dark chocolate
- 15 g cocoa powder (22-24% fat content)
- 150 g unsalted butter
- 250 g whole eggs (approx. 5)
- 160 g caster (superfine) sugar
- 65 g plain (all purpose) flour
Refrigeration time: 6-12 hours
Instructions
1. Preheat oven to 190°C. Melt the chocolate, cocoa powder and butter together in a microwave.
2. Slightly whip the eggs with the sugar. Using a whisk, mix in the chocolate mixture by hand, followed by the sifted flour.
3. Grease the individual rings (65 mm x 40 mm) by spraying them with vegetable oil and placing on top of a lined baking tray. Line the rings with baking paper, ensuring it is 1 cm higher than the rings. Alternately, you can lightly grease coffee cups and bake the puddings in those instead.
4. Pour the mixture into the rings, filling them ¾ high or with approximately 100 g of mixture per ring. Place the prepared puddings into the fridge for at least 6 hours - the finished product is better if the mixture can sit for 12 hours.
5. Bake in preheated oven for 8-10 minutes. Test one pudding to get an exact time prior to serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
