Softened butter, for greasing dariole moulds
NOMU Cocoa Powder
250g NOMU Organic Dark Baking Chocolate
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted
Brush the inside of 8 dariole moulds with softened butter and coat with sifted Cocoa Powder, tapping out any excess.
Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, whole eggs and caster sugar with an electric mixer until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.
Preheat the oven to 200°C.
Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla bean ice cream or homemade vanilla custard.
Tips: You can buy dariole moulds at most catering suppliers or baking speciality stores.
This is a great dessert to have in your freezer for unexpected guests. Simply pour the mixture into the moulds, cover with cling film and freeze until needed then pop into the oven for 12 minutes. The results are even better when baking from frozen as this will guarantee a liquid centre.
Softened butter, for greasing dariole moulds
NOMU Cocoa Powder
250g NOMU Organic Dark Baking Chocolate
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted
Brush the inside of 8 dariole moulds with softened butter and coat with sifted Cocoa Powder, tapping out any excess.
Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, whole eggs and caster sugar with an electric mixer until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.
Preheat the oven to 200°C.
Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla bean ice cream or homemade vanilla custard.
Tips: You can buy dariole moulds at most catering suppliers or baking speciality stores.
This is a great dessert to have in your freezer for unexpected guests. Simply pour the mixture into the moulds, cover with cling film and freeze until needed then pop into the oven for 12 minutes. The results are even better when baking from frozen as this will guarantee a liquid centre.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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