Smoky bitter-chocolate puddings with melting whipped cream
This is my go-to dessert when indulgence is the order of the day. You can’t help being seduced by molten chocolate with a light smoky edge, served with some cooling rich cream. There are always oohs and ahhs when these are served – and to think you cooked them on the barbecue too!
Serves 4
You’ll also need 4 ramekins or other ovenproof dishes, 5cm (2in) deep and 9cm (3½in) in diameter
75g (2¾oz) Smoked bitter chocolate
60g (¼ cup) unsalted butter, plus extra for the ramekins
2 whole free-range eggs
2 free-range egg yolks
70g (1/3 cup) caster (superfine) sugar, plus extra for dusting the ramekins
30g (scant ¼ cup) plain (all-purpose) flour, sifted
150g (2/3 cup) double (heavy) cream
Grease the inside of each ramekin with the extra butter, then dust with the extra sugar.
Place the chocolate and butter in a large heatproof bowl and melt slowly over a pan of simmering water, making sure the base of the bowl isn’t touching the water. Once melted, leave to cool slightly.
In a separate bowl, whisk together the eggs, egg yolks and sugar until light, fluffy and pale (an electric whisk is ideal for this), then fold into the melted chocolate mixture. Finally, fold in the flour as gently as possible.
Divide the mixture evenly between the prepared ramekins, then chill in the fridge for 30 minutes.
Meanwhile, whip the cream to just beyond soft peaks, so it will hold its shape when spooned on top of the hot puddings.
Light the barbecue and set for direct/indirect cooking (the temperature inside the barbecue should be about 180°C/350°F). Place the puddings in the indirect heat zone, close the lid and cook for 7 minutes. The puddings should have risen like a soufflé, have a light crust and still be molten in the centre.
Use a small spoon to carefully break the crust on top, then add a dollop of the whipped cream and serve immediately.
