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Baked Chocolate Pudding

Baked chocolate pudding

Oozing chocolate dessert topped with toasted hazelnuts. Super indulgent.

Baked Chocolate Pudding

55 mins plus freezing and chilling time
Super easy

serves 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Kitchen

Jamie's Kitchen

Ingredients

455g good-quality cooking chocolate (70% cocoa solids)

50ml hot espresso or good strong instant coffee

125g butter, plus extra for greasing

6 free-range eggs, separated

200g caster sugar

100g ground almonds

100g rice flour

1 small handful chopped hazelnuts, toasted

Method

Irresistibly gooey in the middle, this chocolate pudding recipe is heaven on a plate

  1. This pudding is chocolate heaven! The original recipe idea for it came from my mate Ben, when he was head chef at Monte's. I've changed it round a bit to make it easier to make at home.
  2. Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture.
  3. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5.
  4. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

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