Chocolate Heaven Pudding

This dark chocolate pudding will puff up proudly as it bakes and then sink when it cools; just dust it with lots of icing (confectioners) sugar.

10032_Chocolate_Heaven_Pudding_1200x1200Ingredients

  • 100g plain (semisweet) chocolate, chopped or chips
  • 115g unsalted butter
  • 3 large eggs, separated
  • 100g caster sugar
  • 2tbsp Rum
  • icing (confectioners) sugar for dusting
  • 1 18cm x 18cm (7inch x 7inch) deep baking tray

Method

  1. Pre heat the oven to 190°C / 375°F / Gas Mark 5 and line the baking tray with baking parchment.
  2. Melt the chocolate and the butter in a microwave, or set the bowl over a pan of simmering water, stir and leave to cool.
  3. Whisk the egg whites until very stiff; a food mixer is best. Whilst whisking, gradually add the sugar and then slowly add the egg yolks to the creamy mixture.
  4. Fold in the cooled chocolate butter mixture with a metal spoon.
  5. Pour the mixture into the cake tin.
  6. Bake for about 30-40 minutes until risen. It will have a firm crust yet still be a little soft in the centre. Drizzle the rum over the hot pudding.
  7. Serve the pudding warm, or cold, dust with icing (confectioners) sugar. Freezes well.

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