Chocolate pudding ingredients for 2 :
1 egg + 1 egg yolk
100g of dark chocolate
2 tsp of caster sugar
3 tsp of whiskey
50g of butter + some more for rubbing
3 tsp of grated almonds
Prepare 2 small tart trays or muffin ceramic pots and set the oven for 220. Rub the insides of the ramekins with butter and dust with grated almonds.
Then break the chocolate into small pieces, dice the butter and put them in a bowl suspended over a pan of simmering water to gently melt. Whisk every now and then until both are perfectly melted. In another bowl whisk the eggs and the sugar until smooth. Eventually gently mix the melted chocolate and butter into the egg mixture and add the whiskey. Pour the chocolate mixture into the pots.
Bake them for 10 minutes, until the edges are set and nearly firm and cracking.
Serve immediately with some very cold vanilla ice cream. Can also be enjoyed cold and kept in the fridge for up to 2 days.
Yummy :)
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