This luscious molten chocolate pudding recipe is courtesy of Peter Mengler, owner of Cravve Chocolate on the Gold Coast, Queensland.
When you dip in your spoon, a molten heart of rich chocolate lava oozes from the pudding. It's a guaranteed winner - but make sure that you start preparation the day before.
- Yield : 6
For the Ganache: melt chocolate in a heatproof bowl over simmering water, stirring gently to stop over heating. Remove from heat.
In another small pan, warm cream cream and glucose to about 40c.Gently stir in the chocolate mixture until smooth. Cover with plastic wrap and refrigerate until firm, about 5 - 6 hours.
Once firm, use a spoon to scoop out the ganache and roll into 6 balls approx 20mm in diameter.
For the pudding: In a heatproof bowl, melt chocolate and butter over simmering water, stirring occasionally. Remove from heat once melted.
In a medium bowl, whisk eggs, yolks and sugar until pale and fluffy. Fold in half the chocolate mixture, then add the remainder.
Sift the flour over mixture and fold in gently with a slotted spoon.
Butter and flour 6 x 250ml dariole moulds or ramekins. Half fill each mould with chocolate mixture.
Place a ganache ball in the middle of mould and cover with remaining mixture.
Cover and refrigerate overnight or until set.
Pre-heat oven to 180c, bake puddings until set 12-15 minutes.
Remove from oven and carefully invert each mould on to a plate. Let sit for about 8- 10 seconds then unmould by lifting up one corner of the mould.
Serve with cream, ice-cream or your favourite sauce