Gooey chocolate pudding
Votes: 9
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A detailed recipe for this English dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 125 g finely chopped dark chocolate
- 110 g butter for greasing
- 3 eggs category CO
- 3/4 cup sugar
- 1/4 cup premium wheat flour
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Cooking the dish according to the recipe:
- Without even removing your coat, immediately place the chocolate and butter in a double boiler. Stir occasionally until melted. In a bowl, combine the eggs, sugar, and wheat flour. Gradually stir in the melted chocolate mixture.
- Grease 4 ramekins (each 1 cup) with butter and sprinkle with flour to coat. Tap the ramekins to shake off any excess. Preheat the oven to 400°F (205°C) about half an hour before you plan to eat the pudding.
- I put it in the oven when the main course is finished. It's okay if there's no food on the table for 10 minutes; the pudding really should be made at the last minute.
So, pour the mixture into the ramekins and place them on a baking sheet in the oven for 10-12 minutes, until the surface is firm, slightly cracked, and the edges are set.
Serve immediately and be sure to have a pitcher of cold, cold cream ready to drizzle over the hot, melted center as you eat.
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