Chocolate Puddings with White Chocolate Centre

 

Make these when you've been up until 1.30am watching Le Tour de France. It'll be the only thing that keeps you going through the day and into the night when the telecast starts again. Vive le tour... but just until Sunday, then I'll be able to get some sleep.


Chocolate Puddings with White Chocolate Centre
adapted from Donna Hay
Makes 4

200g dark chocolate, chopped
100g unsalted butter, diced
2 eggs
2 eggs yolks, extra
110g caster sugar
135g plain flour, sifted
80g white chocolate
cocoa, for dusting

Preheat your oven to 200 degrees C. Lightly grease 4 x 1 cup capacity moulds. I used coffee cups, but you could use ramekins.

Put the chocolate and butter into a small saucepan and heat over a low flame until it is melted and smooth. Remove from the heat and set aside.

Put the whole eggs into a large bowl, along with the egg yolks and sugar and whisk to incorporate. Pour in the chocolate mixture and whisk again. Add the flour and give everything a final whisk.

Spoon the batter into the prepared moulds until they are two thirds full. Evenly divide small amounts of white chocolate between the moulds (make them small or they won't soften) and lightly press them into the batter so that when the puddings are baked, the white chocolate will be in the centre. Spoon over the remaining chocolate mixture.

Pop the moulds onto a baking tray and bake for 16-18 minutes, until puffy. The outsides should be set, the pudding in the centre will be gooey and the white chocolate will be soft. Serve hot.

You can either serve them in the ramekins or run a knife around the edges and turn them out on to plates. Dust with cocoa powder... and serve with a dollop of lightly whipped cream if you're feeling particularly sassy.