This chocolate pudding recipe from chef and MKR NZ judge Gareth Stewart (and adapted by Delenay) can be made in small pudding dishes or ramekins, the size of a small tea cup. At Soul, this pudding is served with homemade Oreo cookie crumble, homemade malt ice cream, dulce de leche curd, milk mousse, Valrhona Caramelia crunchy, and brown milk solids. You can serve it with whatever takes your fancy.
Ingredients
| 250 g | Dark chocolate (Main) |
| 250 g | Butter |
| 1 pinch | Salt |
| 7 | Eggs |
| 135 g | Sugar |
| 100 g | Flour |
| 15 g | Cocoa powder |
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Directions
- Melt chocolate, butter and salt in a bain marie (or in a bowl over a pot of simmering water).
- Beat sugar and eggs in an electric mixer with a whisk until fluffy. Pour melted chocolate mix around the edge of the bowl and sift flour and cocoa over the mix. Using a rubber spatula, carefully but thoroughly fold everything together.
- Pour the mix into piping bags and store in the fridge.when ready to bake, pipe mixture into 8 small greased ramekins or individual pudding tins. Bake at 190C for 5-6 mins.
- Run a butter knife around the edge of the tin before turning out on to the plate. Serve with softly whipped cream.
Note
For a simplified version ofSoul's pudding, serve it with a good quality caramel ice cream, softly whipped cream, crumbled Oreo cookies and dulce de leche, a South American confection made from sweetened milk.
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
