This isn’t a true soufflé but its wonderfully chocolately and is quick and easy to make and is the most delicious chocolate pudding. Gluten free
You will need – 6 ramekins or individual pots, heart shaped!
Ingredients
- 225g chocolate, 70% cocoa solids
- 110g butter
- 3 eggs
- 30g caster sugar plus extra
- Extra butter for greasing the dishes
Method
- Brush the insides of the dishes with a little melted butter and coat with with a little caster sugar.
- Melt the chocolate & butter by either placing it in a bowl at the back of your ESSE or melting it on the induction hob set at 1.
- Whisk together until smooth.
- In a separate bowl whisk the eggs and sugar until pale and thick. Then fold in the chocolate/butter mix.
- Pour into the dishes to just about 3/4 full.
- Bake in ESSE at 190C/ESSE dial reading low end of HOT (vent closed) for about 20 minutes until well risen. Either serve immediately or allow to cool, (the puddings will collapse) but still deliciously rich. Serve with ice cream or clotted cream. The puddings left from your valentines dinner can be reheated the next day successfully!
Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.
