There’s something about the aroma of chocolate cooking in the oven that makes you feel like having dessert beforedinner. Green & Black’s chocolate, with 72% cocoa solids, was still a novelty in 2004 when Catherine Cleary (@Catherineeats) developed this recipe for the Sunday Tribune after getting a present of the chocolate from her sister-in-law.
Now there are lots of great Irish chocolates to choose from and I used Ó’Conaill Chocolate from Cork. Their coverture chocolate which I picked up in Superquinn has a 70% cocoa content and a lovely texture to work with. It is made using cocoa butter and has a clean, precise “snap” on breaking and a smooth full-bodied taste.
These delicious little puddings have no flour in them so they are a decadent dessert for the wheat intolerant among us. They are a lovely way to finish off a meal after a starter of Mango Goat’s Cheese and Parma Melts and Chilli Steak with Just-Cooked Greens.
Individual Warm Chocolate Puddings
- 60 ml cream
- 60 g butter
- 1 1/2 tsp cocoa powder
- Zest of an orange
- 1 tbs Tia Maria or other coffee liqueur
- 75 g cooking chocolate (Green & Black’s organic or a good alternative such as Ó’Conaill couverture chocolate).
- 1 large egg
- 60 g caster sugar
- 25 g ground almonds
- 1/2 tsp vanilla extract
- Raspberry jam or raspberry coulis to serve
Preparation and cooking:
- Preheat the oven to 200 degrees C, gas mark 6 (or 190 degrees C if a fan oven).
- Butter 4 muffin cups and dust them lightly with cocoa.
- Put the cream, butter, cocoa, orange zest and coffee liqueur in a pot over a warm heat.
- Simmer and mix well, then add the chocolate, stirring until it is melted.
- In a bowl, beat the egg and sugar with an electric mixer for around 5 minutes until it is pale yellow.
- Gently stir in the almonds and vanilla then fold in the chocolate mixture.
- Spoon into the buttered muffin cups.
- Bake in the oven for 20 mins then turn out on a wire tray to cool.
- You could make a raspberry coulis (see below) or just spoon over some good raspberry jam on top of the puds and reheat in a microwave until just warm.
- Serve warm with a little whipped cream on the side.
- 225 g raspberries
- 75 g caster sugar
- Sprinkle sugar over raspberries in a bowl and leave for at least 30 minutes
- Simmer gently to soften and dissolve sugar
- Sieve into a jug to discard seeds, tasting to adjust sugar if necessary.