Chocolate Pudding for Two

This Chocolate Pudding for Two is sweet and fluffy with a surprise Raspberry layer. Only five ingredients and takes only 20 minutes baking time for this easy but spectacular Valentines Day or if you want to impress someone special.

There’s so much to love about this decadent Chocolate Pudding. It’s a bit like love really. Sweet and slightly bitter, hot and cold, rich and light, gooey like molten lava but with a lovely crisp shell, and a delightful raspberry layer within. So simple to make and even better, you can prepare these ahead and then pop it in the oven when almost ready to serve ! I serve this with Ice Cream, but a whipped cream would also do nicely.

What you need to make Chocolate Pudding

• Dark and Milk Chocolate, Caster Sugar, Vanilla and Eggs. That’s it? Oh, and a bit of butter for greasing the cups/ramekins.
• You need 2 x200ml oven proof cups or ramekins

Easy does it…

• Melt the dark chocolate in a heatproof bowl over a pot of simmering water. Or melt in a microwave in burst of 2 seconds. Stir until smooth and set aside.
• Grease the inside of the ramekins with butter. Add 1/2 teaspoon of sugar to each and shake it around to coat the insides. Divide the milk chocolate between the ramekins then add raspberries on the top.
  
• Whisk egg whites until firm peaks, and set aside. In a separate bowl, beat sugar, vanilla and egg yolks with electric beater until pale and creamy. I use a handheld beater for this, because you’re only working with a small volume.
  
• Using a spatula to fold the melted dark chocolate into the egg yolk/sugar mixture and then fold into the egg whites carefully trying not to squash too much air. Divide the mixture between the two ramekins. If making ahead, cover the ramekins with plastic wrap and store in the fridge until ready to bake.
• Bake in a preheated 180°C oven for 20 minutes or until puffed up. Serve straight away.

Chocolate Pudding for Two

Recipe by Adele

0.0 from 0 votes

Course: DessertCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 30g Milk or White Chocolate, coarsely chopped

• 1/3 cup Caster Sugar

• 80g Dark a chocolate, broken into pieces

• 8 raspberries

• 2 Eggs,separated

• 1/2 teaspoon Vanilla

• Butter for brushing ramekins

• Cream or Ice Cream to serve

Directions

• Preheat oven to 180°C fan forced. Brush the insides of two ramekins or oven proof dish(200ml capacity) with butter. Add about a 1/2 teaspoon of caster sugar to each ramekin and shake it around the inside of the ramekin to coat.
  Divide the milk chocolate between the two ramekins. Add a layer of raspberries in each.
• Place the dark chocolate in a heat proof bowl and set it above a pot of simmering water, until it melts and turn glossy. Remove from heat, and stir until smooth. Set aside.
• Whisk the egg whites in a clean bowl with electric mixer until stiff peaks form. In another bowl, beat egg yolks vanilla and the rest of the caster sugar until pale and fluffy about three minutes.
• Use a spatula to fold in the melted chocolate from step 2, and then carefully fold in the egg whites.
• Divide the mixture between the two ramekins and bake for 15-20 minutes until puffed up and risen. Serve straight away with cream or ice cream.

Notes

• serve straight away with a dollop of whipped cream and extra berries or ice cream