Keeping track!

Daisypath Anniversary tickers

Monday, March 05, 2012

Nigella's Gooey Chocolate Puddings!

It's has been so long since i last blogged. I seem to have a tendency to stop blogging once i'm back in Singapore and this time, i'm back for good.

A few weeks ago, Shermay's Cooking School was having a sale on Valrhona Chocolates. I went and picked up some items and finally used the chocolates in this terribly deliciously sinful chocolate pudding last night! Fish declared it the best chocolate dessert i've ever made. :D


This is very simple to make and the end result is a thick gooey rich brownie-like liquidy chocolate goodness!

None of us could finish the pudding in one sitting, so we waited till it cooled, covered with cling wrap and stored it in the fridge. We ate it again tonight for dessert, cold from the fridge, it was still as awesome! No longer gooey, but it has become a damn delicious cold dense chocolate cake!

Ingredients (This recipe is taken from Nigella's How to Eat)

125g best quality dark chocolate (i used Valrhona's 65% dark chocolate)
125g unsalted butter
3 large eggs
100g sugar (The original recipe called for 150g, but i left that it was too sweet)
35g plain flour
butter and flour for ramekins


Melt the chocolate and butter together in a bowl over simmering water.

In another bowl, whisk together the eggs, sugar and flour.


When the melted chocolate cools and is not too hot, add it gradually into the egg mixture. Set aside.

Preheat the oven to 200 degrees.

Grease and flour the ramekins.

*Nigella said to use 4 ramekins, but i didn't have enough for 4 ramekins, i only had 2 ramekins, so i filled them quite full and pour the rest into a larger ramekin. It is very rich and i do doubt that most would be able to finish it all in one go, so i'd say to reduce the amount in each ramekin, i think it would fit 4 ramekins, 1/2 full.

Nigella states that these have to left to cook at the last minute and served almost immediately.

Into the oven they go! According to Nigella, for 10-12 minutes.

I placed them in a little longer, around 15 minutes. You will still get a nice gooey centre but the sides would have been cooked into a dense brownie fudgy sponge. The tops would be cracking and the edges would look set.

Serve this with a jug of cold cream for your guests to pour into the hot hot delicious chocolate pudding!


We truly enjoyed this and i hope you will too! :)