Hands up who loves a good chocolate pudding? These are brilliant, a little bit boozy but a perfect way to put that fabled combination of chocolate and orange together. Whisking and oven timing are absolutely key, you might want to try them a few times to get it right!
For six, you will need:
- 120g unsalted butter
- 100g good quality dark chocolate (at least 70% cocoa)
- 2 eggs
- 2 tablespoons Cointreau
- Zest of 1 orange
- 130g icing sugar
- 70g plain flour
- Pinch of salt
For decorating, your favourite ice cream (good quality vanilla or chocolate are particularly suitable) and some strawberries really top it off.
Pre-heat the oven to 230 degrees. Grease 6 6oz (9cm wide) ramekins with butter.
Put the broken up chocolate and butter in a microwavable bowl. Microwave for 90 seconds on full power, stiring the bowl every 30 seconds. Transfer to a mixing bowl.
Whisk the butter and chocolate mixture with an electric whisk until there is lots of bubbles throughout. Add the sugar and whisk again.
Add the eggs, Cointreau and orange zest, briefly whisking again. You can store this mixture on the side in the kitchen for an hour if you want to pre-make before your meal. If you do rest it, whisk it again before going to the next stage. Otherwise, carry straight on!
When ready to bake, gently fold in the flour and salt with a wooden spoon.
Pour the mixture into the ramekins, it should be around 2/3 up the sides.
Place on a baking tray into the oven. Bake for 10 minutes exactly, remove from the oven and cool or 60 seconds exactly. Turn out onto a small plate, add ice cream on top and a few strawberries if you have them.