Chocolate Lava Pudding Pots
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Chocolate Lava Pudding Pots
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
175g butter, plus extra for greasing
200g dark chocolate, chopped
3 large free-range eggs
125g caster sugar
30g plain flour
240ml double cream
3 tbsp icing sugar
60g crème fraîche
Directions
INGREDIENTS
- 175g butter, plus extra for greasing
- 200g dark chocolate, chopped
- 3 large free-range eggs
- 125g caster sugar
- 30g plain flour
- 240ml double cream
- 3 tbsp icing sugar
- 60g crème fraîche
METHOD
- Preheat the oven to 180°C/350°F/Gas mark 4. Grease four ramekin dishes with a little butter./li>
- Melt the butter in a saucepan. Remove from the heat and gently stir through half the chopped chocolate until melted.
- In a medium-sized mixing bowl, whisk together the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add in the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined.
- Bake in the oven for 10 minutes. When cooked, the puddings should be slightly firm around the sides but the centre should still be wobbly.
- To make the crème fraîche whipped cream, whip the cream and icing sugar until it holds soft peaks. Fold in the crème fraîche until just combined.
- Serve pudding pots immediately topped with crème fraîche whipped cream or just as it is.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 175g butter, plus extra for greasing
- 200g dark chocolate, chopped
- 3 large free-range eggs
- 125g caster sugar
- 30g plain flour
- 240ml double cream
- 3 tbsp icing sugar
- 60g crème fraîche
METHOD
- Preheat the oven to 180°C/350°F/Gas mark 4. Grease four ramekin dishes with a little butter./li>
- Melt the butter in a saucepan. Remove from the heat and gently stir through half the chopped chocolate until melted.
- In a medium-sized mixing bowl, whisk together the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add in the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined.
- Bake in the oven for 10 minutes. When cooked, the puddings should be slightly firm around the sides but the centre should still be wobbly.
- To make the crème fraîche whipped cream, whip the cream and icing sugar until it holds soft peaks. Fold in the crème fraîche until just combined.
- Serve pudding pots immediately topped with crème fraîche whipped cream or just as it is.