Lately, I’ve been obsessed with baking dishes in every colour, shape, size. My latest acquisition was a set of two ramekins. Obeying a good friend’s request to experiment with puddings, I went hunting for the perfect recipe for molten chocolate puddings. The kind that ooze liquid chocolate when you break into them.
I found what I was looking for here.
The great thing about this recipe is it’s perfectly scaled down for two servings. These should be eaten almost immediately so with only two of us at home, I didn’t see the point of making more!
The puddings are unbelievably easy to make and take just 10 minutes to put together. You can do this entirely by hand in one small bowl.
I kept wondering how they’d actually materialise into ‘molten puddings’. But with absolutely no effort, they baked with that perfect crispy, flaky crust and a gooey inside.
At one point, I must confess, I didn’t know if I was looking at uncooked batter or a genuinely molten center! But, the sides baked well and the puddings tasted so rich and chocolatey, I stopped worrying 🙂
I reduced the sugar in the recipe, but still felt the puddings were a little too sweet. I’d actually recommend just 1/4 cup because it also contains chocolate chips.
Oh and I dusted one with a little cinnamon sugar too 🙂
What you’ll need:
1/4 cup semi-sweet chocolate chips
2 tbsps unsalted butter
1/4 cup powdered sugar
3 tbsps flour
1 tsp vanilla essence
What to do:
1. Preheat the oven to 200 C.Grease the ramekins or small oven-proof bowls and set aside.
2. In a double boiler, melt the chocolate chips and butter, stirring until smooth.
3. I used the same bowl to add the other ingredients, but if you like, transfer the chocolate mixture to a mixing bowl. Stir in the sugar and mix well.
4. Add the egg and mix again till it’s completely blended in.
5. Add the vanilla essence and flour and stir until the batter is completely smooth.
6. Pour into the ramekins (I had enough batter to fill them halfway) , place them on an oven tray and bake for about 15 minutes. I might try baking these for longer next time so I don’t doubt whether they’re entirely cooked! The puddings should rise to fill 3/4th of the ramekins.
7. Let the puddings stand for a few minutes and then either eat directly out of the ramekins or transfer to a plate, dust with cinnamon, sugar or garnish with whipped cream 🙂