This pudding was not the first I’ve made with that molten/lava middle. But it was the easiest, by a long shot.
The other one I had to fuss about with, in the end having to freeze the fondant as it never quite set enough to roll into a ball.
But this recipe was so incredibly simple. Melting the chocolate took the most amount of time but that was nothing either.
The whole thing was whipped up together in probably less than 10 minutes, add to that 15 minutes to bake and we were tucking into this rich saucy pudding in no time.
I spotted this recipe on Laura’s blog, Hungry and Frozen. I knew within seconds of seeing the photos that I’d be making this one.
Thankfully Yvonne’s arrival from Holland gave a legitimate excuse to splash out and buy the Lindt chocolate.
Actually I hunted for a bag of the white chocolate balls. I can’t say I’ve ever seen them, nor looked for them. I couldn’t find them so came home with a bag of mixed balls. There were only 2 white. So I bought another bag. Again only 2 white. I was at the point of resigning myself to having to use the Lindt cake of chocolate to replace the white balls. Yes I bought the cake of chocolate too.
Then on Monday I saw the packet at Pak ‘n Save. In the same stand as I’d found the mixed bag. Cool.
Having never had one of the white chocolate balls, and having enough mathematic skills to deduce there were 10 balls in a pack, I realised I could sample one to see what it was all about. Damn fine chocolate. So I had another. And another lead to another until the bag was empty, and I was full.
Oops. Yes I had to buy another bag.
This recipe is like that Wella add: She told two people, and they told two people and so on, and so on.
So after that long-winded introduction to the recipe, here it is.
Lindt Chocolate Puddings – From Katrina Meynink’s book Kitchen Coquette
- 200g dark chocolate – I used roughly 110gm 62% Whittaker’s and 90gm 50% Whittaker’s Chocolate
2 tablespoons flour
8 white Lindt chocolate balls
Place the chocolate balls in the freezer for at least an hour. I left mine in overnight.
- Heat the oven to 200 degree Celsius.
- Melt the chocolate and butter together gently, then allow it to cool a little.
- Quickly stir in the eggs, sugar and flour.
- Divide the mixture between 4 ramekins (250ml capacity), and unwrap the frozen chocolates and push two into each ramekin.
- Spoon over a little batter if the chocolate balls are popping out the top.
- Bake for 15 minutes until firm on top.
- Don’t overcook the cake batter, you want the middle to ooze when you poke the spoon in.
- The pudding will rise and crack a little.
It must be the time for dark, rich chocolate puddings. David Lebovitz has just posted one as well. It’s a little more involved (but still not difficult) and the quantities of ingredients a little different. But I’m sure it’s also worth making.
However I’m going to stick with this one. It’s amazing that something so quick and simple to make can taste so intense, rich and decadent.
Because we got held up arriving home, and Yvonne and I were catching up on 9+ months of life, I didn’t take any photos of how easy this pudding is to make.
I reckon that gives me another really good excuse to make it again. Of course I’ll have to buy more white chocolate Lindt balls. I only have 6 left (if I don’t eat them before hand!).
- So go make this, then tell two people, and so on, and so on.