My AW came home with a random cookbook purchase: 1 Mix, 100 Cakes by Christine France. Being in a chocolate frame of mind, and with some cream needing to be used up in the fridge, I settled on #84: Mocha Puddings. I substituted the coffee component (1 tsp coffee extract in the pudding and the sauce) for vanilla – AW doesn’t like coffee and it didn’t feel right to make an inaugural dessert that he wouldn’t enjoy. This amount makes 2 puddings, but it can be easily scaled up to make more.
60g each of flour, muscovado sugar, and softened butter
1 tbs cocoa
1 tsp baking powder
1 tsp vanilla paste
2 squares of chocolate (I highly recommend the 50% Whittaker’s dark chocolate)
- Preheat oven to 200°C. Grease and line 2 ramekins.
- Mix all the ingredients (except for the chocolate) together until smooth.
- Spoon the batter into the ramekins, and place a chocolate square on top of each.
- Bake for 20-25 minutes. Turn out only when ready to serve.
50 g chocolate, in pieces
1/4 cup cream
Melt the chocolate and cream together over a double boiler, pour over the puddings, serve.
This is a no fuss, no frills chocolate pudding. It has a light texture that might become a little dry if eaten cold, but we didn’t wait around for that to happen. The melted chocolate inside the pudding was a nice touch. My only regret is that I didn’t have any ice cream to serve with it.
Thanks AW for the book, and for taking the photo!
* Decorating tip *
I learned this tip on making chocolate curls from Jaime Oliver (he’s on TV so much these days!). Place a slab of chocolate on the counter with the short end against your tummy, and with the flat side facing up. Use a large chef’s knife, hold it with both hands so that it’s perpendicular to the chocolate and the side of the blade is facing you. Start at the far end of the chocolate block, scrape the knife along the chocolate towards you. Et voilà, chocolate curls.
I bought some cute little pudding bowls as I never did quite like the shape of these puddings when made using ramekins. I didn’t have any cream on hand so instead of chocolate sauce, I increased the squares of chocolate inside the pudding. They look deceptively innocent from the outside, hiding a secret inner surprise of melted chocolate.