There's no words to describe the best chocolate pudding made from the finest cacao in the world. There's more chocolaty than a sweetness candy for an explosion of lava, flooding in your senses, melting and dancing, brushing your taste buds like an eruption of God's waterfall, flowing graciously in the garden of Eden. Luscious. Dark. Sublime. Wonderful. Heavenly.
I don't know if those words would really describe these lovely gooey puddings.
What, or how will the world be without chocolate? I am not sure, really. Perhaps, we'll stick with jelly beans forever.
I have made molten chocolate pudding, using different recipes, ranged from Donna Hay's, Gordon Ramsay's, and Lynley Allan's, as gorgeous as they are, only quality chocolates make it decent. Valrhona Guanaja is one of the finest chocolates I use occasionally to indulge my senses.
As expensive as what a finest thing is, it is well-spent if you use it for the best purpose. Molten chocolate pudding seems to be a great choice. I am using a recipe of Lynley Allan, published by the Foodtown Magazine.
Molten Chocolate Puddings
by Lynley Allan. The Foodtown Magazine. June-July 2007.
I adapt this recipe to suit my needs and method of baking.
200g dark chocolate, chopped (I use 250g Valrhona Guanaja 70%)
50g butter, chopped
1/2 cup sugar
2 tsp vanilla extract
1/4 cup flour, sifted
1 Tbs cocoa, sifted
dusting of cocoa and cream to serve
Preheat the oven to 180C. Grease 6-hole Texas muffin tins with butter and flour them, too. Melt chocolate with butter in a double boiler, set aside. Beat eggs and sugar until pale and thick. Beat in the cooled chocolate and butter mixture. Keep beating until smooth. Fold in sifted flour and cocoa, mix well. Spoon into the prepared muffin tins, and bake for 10 minutes. The pudding should be light to touch and will be soft in the centre. Remove them from the tins as carefully as possible, if you don't want to end up with messy results. Serve them warm, and watch the lovely lava flooding down. Amazingly dark and oh-so-sinful. Enjoy. Makes 6.