- Tried & Tasted -

Thursday, 14 July 2016

Baked Dark Chocolate Pudding

Chocolate tart is a favorite bake in my family. We all love chocolate, especially dark chocolate tart. This bake started with my husband's request to bring in 2 tarts to share at work. Due to some careless mistakes in calculation, I was left with lots of chocolate filling and made a quick decision to pour them into ramekins and turn them into baked chocolate pudding. The leftovers turned into 7 baked chocolate pudding...can you imagine how far off I was in my calculations. -_-" A yummy mistake nevertheless.

These were seriously dense and rich in chocolate flavour (really good for a serious dark chocolate lovers - just 70% cocao chocolate without any added sugar) and just eating them straight can get a little boring after a few mouthful mouthful. So, I sprinkled some crunchy toppings to make the treat even more delicious. I crushed some speculoos cookies on one and added some homemade crunchy granola on the other. 

The crunchy and warm spices of the cookies complimented the dark chocolate perfectly.

While the nutty, crunchy and healthy homemade granola added the much needed contrast in texture. Healthy and yummy. 

Bake Dark Chocolate Pudding
(makes 7 ramekins servings)
adapted from Dough Puncher!
148g heavy cream 
113g dark chocolate (not more than 65% cacao solid) / semi sweet chocolate (if you prefer sweeter chocolate), cut into small pieces
1 egg
1/2 tsp vanilla
1/8 tsp salt

Steps to pudding:
  • Preheat oven to 170 degrees C.
  • Place chopped chocolate/ chocolate chip into a heat proof bowl.
  • Heat up cream to almost boiling, do not let the cream comes to a full boil as it will boil over the pot. You should be able to see small bubbles forming on surface of cream.
  • Pour the hot cream over the chocolate and let the mixture sit for 3 min so that the heat will melt the chocolate. Stir the mixture with a wire whisk or a fork after 3 min. And let it cool as you stir.
  • Mix in the egg and vanilla.
  • Pour the chocolate mixture into a pouring cup so that it will be easier to fill the ramekins.
  • Pour the chocolate filling evenly into 6 ramekins and place the ramekins on a baking tray.
  • Place the filled ramekins into the oven and bake for 8 minutes or until the filling is set and the center of the chocolate mixture is still a little wobbly.
  • Remove from oven and let it cool on a cooling rack for 1 hour. 
  • Serve at room temperature.

Without the toppings, they are a really good gluten free dessert too!

I have a no bake chocolate pudding recipe that can be found here.

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