Hot Chocolate and Raspberry Puddings

By popular demand, here is the recipe for the wonderful hot chocolate puddings as made by Dan (Martini Man) for our Dinner at the Manor Nigel Slater event.

This was one of the highlights for a lot of the guests – rich, chocolatey and gooey in the middle. Couple that with some cold creamy vanilla ice cream and it was nigh on perfect!

Anyway, here is Dan’s take on the recipe!

I love this comforting pudding because there’s no pre-expectation about what it is. Let’s be honest it’s fairly similar to a soufflé or a chocolate fondant, but these two cookery terms have such negative connotations of failure and of being complicated that no cook in their right mind would dream of serving one when catering for large groups!  The hot chocolate pudding provides an almost stress free alternative. It’s light, chocolatey and deliciously oozy and gooey – a chocoholics delight! I took my inspiration from a recipe in Nigel Slater’s Kitchen Diaries. In prep for our supperclub I practised it in advance but found it to be quite rich and heavy. Second time round I popped some raspberries in the bottom of each ramekin and this transformed the puds. The sourness of the raspberries cut through the cocoa and added an enjoyable fruitiness. I served hot from the oven, still with a bit of a liquid wobble, with home churned vanilla ice cream.To make this delightful pudding for 4 to 5 people you’ll need:

  • 200g dark chocolate
  • 60g butter
  • 100g caster sugar
  • 3 eggs
  • 3 tablespoons chocolate spread
  • Raspberries
  • Pinch of salt

Melt the chocolate over a ban-marie slowly. Then add in the butter and stir until melted and combined. Next stir in the chocolate spread and leave to cool slightly, at this point I add a pinch of salt, which brings out the flavour and sweetness of the chocolate.Separate your eggs and whisk up the yolks with the sugar until thick, pale and moussey. In another bowl whisk the whites up until stiff. Carefully stir the yolk/ sugar mix into the chocolate. Next fold the whites in until evenly combined.  Butter your ramekins and pop about 4 raspberries in the bottom of each one. Fill each ramekin (about 2/3 up) with the chocolate mix. Bake in a 200 degrees oven for 15-20 mins. The pudding should rise and start to crack on top. They should be slightly firm but with a bit of a wobble, so that when you dive into them there is luscious chocolate sauce within.

Also a point to note that this worked really well using lactose free butter and soya milk for our lactose intolerant guests, so it’s really versatile.

Also, if you’re not a fan of raspberries, then I think cherries soaked in kirsch would be a nice boozy touch, giving the pudding a retro black forest vibe…

Definitely give this a try – it’s an impressive, dessert, perfect for Valentine’s day if you have the time this evening!

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