Rich, decadent and high on the comfort quotient, this dessert spells bliss-in-a-ramekin!
The recipe yields 4 servings.
Before we begin with the process, let us generously grease and dust 4 ramekins or individual pudding moulds.
Ingredients for greasing the ramekins
15 grams unsalted butter
10 grams cocoa powder
Ingredients for batter
2 eggs at room temperature
2 egg yolks, cooled
45 grams caster/breakfast sugar
95 gm cooking/dark chocolate (chop and measure)
90 grams unsalted butter
60 grams almond meal (almond powder), sifted
½ tsp vanilla essence
Pre heat the oven at 200 degrees C
Melt 15 g of unsalted butter and coat the ramekins nicely, then dust with cocoa powder and keep them in the freezer for about 5 minutes.
Melt the butter and chocolate together either in a microwave or in a double boiler.
Keep aside to let it reach the room temperature.
In a bowl, beat the eggs, egg yolk, vanilla essence along with caster sugar till well blended.
Now, slowly add the egg mixture into the chocolate mixture and whisk till well blended.
Finally, fold in the almond meal, slowly with the help of a spatula.
Pour the batter into the ramekins and give a slight tap for leveling and bake for 15 to 18 minutes.
When the crust is formed, and the batter leaves the sides, remove from the oven and let cool for about 5 minutes.
Carefully invert onto a plate. Serve immediately with some whipped cream or ice cream and some raspberries.
Note: To make almond meal, dry roast almonds till crisp and then grind and sift.
Sift the cocoa powder before dusting it.
Coat the ramekins nicely to help with demoulding.
Melt dark chocolate for about 30 seconds and white chocolate for 15 seconds. You can substitute 40 gm flour in place of almond meal.
(Source: Arti Malhotra)