A chocolate guilty pleasure...

So about two weekends ago, my sister and I were having our usual Saturday morning coffee
session in front of the television. On this particular Saturday we happened to be watching
‘The Great British Bake Off: Masterclass’. Which is a really cute show by the way. Little did
we know, that by the end of the show, we would be drooling at the screen and craving
chocolate like mad men… Paul Hollywood shared a recipe that was so easy and so mouth-
watering that I knew I had to share it with you all! Ladies and gents, boys and girls, those
who diet and those who don’t… The Chocolate Volcano.


Ingredients:

2-3 tbsp. cocoa powder, for dusting
165g dark chocolate (70%), chopped into small pieces
165g unsalted butter, cut into small pieces, plus extra for greasing
3 medium eggs
3 medium yolks
85g caster sugar
2 tbsp. plain flour
Double cream, to serve


Method:

1. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.

2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool a little.

3. Using an electric whisk, beat the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency.

4. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.

5. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.

6. Preheat the oven to 200C (180C fan). Place the puddings on a baking tray and bake for eight  minutes, or until the puddings have risen but not cracked.

7. Turn out the puddings on to individual plates and serve, with pouring cream.


It’s important to note that you shouldn’t let the puddings bake too long, 8 minutes and they should be perfect. Don’t let the surface of your puddings crack, if they do then they’ve been in the oven too long and all that delicious goo in the centre will have baked through.

I really enjoyed this recipe and hope that you do to!

S
xoxo

*As featured in; ‘Paul Hollywood’s, Pies & Puds’