Following the Jerusalem artichoke soup with girolles as a starter, and pork fillet with crunchy potatoes and lovely sauce, I served Nigella’s glitzy chocolate puddings as dessert at last week’s dinner party.
I expected the chocolate pudding to be good, but not as good as it was. Please, please, try this, or you’re really missing out on a fantastic pudding!
In the recipe Nigella suggests ramekins, but normal sized ramekins are a bit too big for this recipe I think. I used Christopher’s chinese tea cups that are smaller and that was the perfect size following two courses.
Nigella’s glitzy chocolate puddings, serves 8 (or probably 10 in smaller cups)
- 100g dark chocolate, minimum 70% cocoa solids
- 100g soft butter
- 200g sugar
- 4 eggs
- 50g flour
- 1/4 teaspoon bicarbonate of soda pinch of salt
FOR THE GLAZE:
Preheat the oven to 180°C/gas mark 4.
Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it’s melted, sit the bowl on a cold surface so that the chocolate cools.
Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, bicarbonate of soda and a pinch of salt.
Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes.
Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture, and spoon this over the cooked puddings.
Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.
- 150g dark chocolate, minimum 70% cocoa solids
- 45g butter
- 2 x 40g Crunchie bars, broken into shards
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