8 mini pudding basins, each with a capacity of 175 ml
generously brushed with melted butter
Instructions
Melt the broken chocolate gently with the butter and brandy in a
bain
marie. Remove from heat and stir til glossy.
place the sugar, whole eggs, yolks and vanilla extract in a large
mixing bowl, place it on a tea towel to steady it, then whisk on a
high speed with an electric hand whisk until the mixture has
doubled in volume – this will take between 5 and 10 minutes,
depending
on the power of your whisk.
What you need to end up with is a thick, mousse-like mixture that,
when you stop the motor and lift the whisk, leaves a trail like a
piece of ribbon.
pour the melted chocolate mixture around the edge of the bowl
(it's
easier to fold it in from the edges) and then sift the flour over
the
mixture.
Using a large metal spoon, carefully but thoroughly fold
everything
together. Patience is needed here; don't be tempted to hurry it,
as
careful folding and cutting movements are needed, and this will
take
3-4 minutes
Now divide the mixture between the pudding basins (it should come
to
just below the top of each one) and line them up on a baking tray.
If
you like, the puddings can now be covered with clingfilm and
kept in the fridge or freezer until you need them.When you're
ready to
bake the puddings, pre-heat the oven to gas mark 6, 400°F (200°C).
Remove the clingfilm and bake on the centre shelf of the oven for
14
minutes if they have been chilled first, but only 12 if not; after
that time the puddings should have risen and feel fairly
firm to the touch, although the insides will still be melting
Leave to stand for 1 minute before sliding a palette knife around
each
pudding and turning out on to individual serving plates. If you're
cooking these puddings from frozen, give them about 15 minutes'
cooking time and allow them to stand for 2 minutes before turning
out.
Serve absolutely immediately, with some chilled cream to pour
over. As
the puddings cool, the melted chocolate inside continues to set,
so
they can, if you like, be served cold instead as a fudgey-centred
chocolate cake with whipped cream.
Serving
Suggestions
Serve with a little pouring or whipped cream
Originally Submitted
3/17/2013
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