This hot chocolate pudding with creamy chocolate glaze is absolutely delish – and so, so quick to make. We adapted the recipe from one found in the cookbook Country Cuisine: A Showcase of International Cooking. It made six muffin-sized puddings, which turned out like little, deliciously moist fudge cakes with scrumptiously chewy exteriors. Note: although the recipe suggested using a double boiler, I used the microwave. I found this just as effective, so have altered the following recipe accordingly.
100g dark cooking chocolate
capful of brandy essence (the recipe recommends using 30ml of Kirsch, but I had none)
4 eggs, lightly beaten
60g plain flour
50g dark chocolate
- Preheat your oven to 180C. Grease one six-cup muffin mould, or four individual moulds, and dust with sugar.
- Put the chocolate, butter, brandy essence and sugar in to a microwave-safe bowl.
- Put bowl in to the microwave, on a medium-to-low heat. Let it run for 30 second bursts, stopping and stirring the mixture each time, until all of the chocolate and butter has dissolved. You want the chocolate to be sufficiently dissolved, but you don’t want a piping-hot mixture. So when the last of the chocolate begins to melt away, stop the microwaving process.
- Stir in the lightly beaten eggs, and, finally, whisk in the flour, a little at a time. To ensure the flour is fully incorporated, briskly whisk the mixture for a minute or so. You’re looking for a smooth, silky consistency.
- Pour mixture into your moulds. If you have used a six-cup muffin tray, you will find that the mixture fills each cup to the brim. Don’t worry – we found that although they were very full, there was no spillage while baking. If you are still concerned, however, just put a thin metal baking tray underneath your muffin tray before you put it into the oven.
- Bake in your preheated oven for approximately 20 minutes (12 to 15 if you used individual moulds).
- Remove tray from the oven and set aside to cool while you make the chocolate glaze.
- Put chocolate and cream in a microwave-safe bowl.
- In a similar way to how we melted the chocolate for the muffin batter, microwave the sauce ingredients in short 10-20 second bursts, stirring in between.
- When the chocolate seems to have begun melting, remove bowl from the microwave. Use a fork or small whisk to stir briskly, until the chocolate and cream begin to encorporate. Note: this sauce is initially quite thin. It will thicken a little once it is put on to the serving plate and cools.
To serve, put a muffin on to a plate, drizzling the sauce over and around it. Vanilla icecream and/or fresh cream are fantastic accompaniments to this dish. Preserved kumquats or morello cherries are also recommended, to garnish. Enjoy!