Exam season is upon us, and by us I mean level 5 students at the University of Chester. I don't know about you, but late night revision always makes me hungry, mainly because I should probably be asleep, not reading and writing notes over and over again. My go to sweet recipe is a melt in the middle pudding, and I always make it dairy free, so you lactose intolerant or allergy suffering chocolate lovers out there rejoice! I only have two exams left before I have a massive break before embarking on my first dietetics placement in a community trust, so the pressure is on. it was half past ten last night and I had completely lost track of time before I decided to bake, and it was a good decision. I took some pictures on the way which I thought would be useful as a reference, but the full recipe is at the bottom so feel free to skip ahead.
I found the original recipe here.
First of all, gather all your ingredients together and weight them out, you need:
- 2 ramekins
- 50g of butter/margarine/soy spread (plus extra for greasing the ramekins)
- 50g dark chocolate
- 1 egg and 1 extra egg yolk (I usually omit the extra yolk because I don't think it needs it, and it is just adding extra fat to an already high calorie recipe)
- 60g sugar
- 50g plain flour
- cocoa powder for dusting
Preheat your oven to gas mark 4 or 160°C
Grease and dust your ramekins, mine are what I once bought ready made chocolate pudding in that I kept, classy, and tap out the excess cocoa powder.
Melt your chocolate and butter together in the microwave, make sure you break up your chocolate first. Whilst the chocolate and margarine/soy spread/butter is melting, whisk together the sugar and egg.
Add your melted chocolate mixture to the egg mix and whisk to incorporate.
Add the flour and whisk until there are no lumps, and then split the mixture evenly between your ramekins.
Place the ramekins on a baking tray and bake for 15 minutes, it will be a long wait, but you'll make it.
When they're done, the middles will wobble slightly, that's a good sign. Doesn't that baking tray look appetising? Yum.
To serve invert the ramekin onto a plate or bowl and they should just slide, if they don't you could run a knife round the edge of the ramekin to ease it out. I served mine, not so gracefully, with soya cream and fresh strawberries.
Enjoy!
