LUSCIOUS CHOCOLATE PUDDING

LUSCIOUS CHOCOLATE PUDDING
5 eggs plus 5 extra egg yolks
110 g vanilla caster sugar (or just add a dash of vanilla to ordinary caster sugar)
225 g Albany Chocolate – broken up
225 g butter – put in glass bowl with chocolate, melt together in microwave on lowest setting, stirring every 30 seconds till melted.
55 g flour – sifted
Paint 6 to 8 ramekins (depending on size) inside with melted butter and sift with cacao powder.
Beat eggs, yolks, and sugar until pale. Add melted chocolate mixture bit at a time while beating as you go. Fold in the flour. Pour into buttered moulds immediately. Cool, then refrigerate for a couple of hours.
Preheat oven to 180C and bake (ek doen dit in ‘n bain mari) for about 10 – 12 minutes. The tops will have risen and feel dry to the touch. Loosen with a thin knife or tooth pick. Turn out. Ideally the inside will pour out a river of runny chocolate sauce when the spoon sinks into the sponge.
Serve with cream and a spoon full of berries to break the sweetness.

Ek bak myne in ‘n bain mari (water in die oondpan waarin ek die bakkies plaas) om ‘n beter tekstuur te verseker. Ek doen ook eers ‘n toets met een bakkie om seker te maak hoe my oond reageer. Die mix kan die vorige dag gemaak word en in die yskas gelaat word.

Foto:  Petro Borchard