Tuesday, July 03, 2007
Delia Smith's Molten Chocolate Puddings
Very easy to make, and visually quite a treat, these were featured on Delia's HOW TO COOK series aired on BBCE recently. Fortunately, I also purchased the entire series of books, so I had the recipe in hardcopy, without having to take dictation (now, that's a word I haven't heard since Form 3).
200gm dark chocolate
2 tablespoons brandy (or more)
I used a 52% cocoa content dark, coz like lemon, I find people's tolerance of bitterness varying, so for the greater good, I stuck with a mere 52%. If I was eating it myself, I'd have used Green & Black's 70% or 85%....which I only have one bar of, so am saving it like a bar of gold bullion. Or my precious packed of Valrhona. (70%)
Ya, anyway, melt the above mixture in a double boiler set up. Low heat, making sure the bowl doesn't touch the surface of the water. (or you could cheat like I do, and just zap the whole darn thing in the microwave. This is where those glass measuring jugs come in really handy).
Meanwhile, in a mixer bowl, mix 4 eggs, 4 yolks (use the whites for a healthy omelette). 110gm sugar, teaspoon vanilla extract, until its trebled in quantity, and leaves a ribbon trail when you lift the beaters. This should take about 7 minutes on a kenwood chef. (with a balloon whisk).
Slowly pour the melted chocolate around the perimeter of the bowl of egg mixture, (as in, don't pour it plonk into the centre), and then sift 60gm of flour onto the mixture, and gently fold. This is rather laborious work, and takes about 5 minutes for the chocolate, flour, and egg to be incorporated into each other's warm embrace, without losing too much air.
Your pale egg mixture should now be the color of milo kau, .... whereupon you should transfer the batter into individual pudding bowls (8 numbers) or ramekins, which should be WELL GREASED, and into a preheated 200C oven. Bake for 12 minutes, and the centres should ooze out a molten fudge.
The beauty of this recipe is, it can be made in advance, and refrigerated, and baked just before serving. Plop it out of the pudding bowls, inverted, onto a plate, and serve with pure cream, or vanilla ice cream.