Chocolate puddings are great for dinner parties. This recipe can be prepared between courses. The ingredients are fairly simple since it’s basically a soufflé mix. The rice flour in the recipe acts as binder, so adding too much flour would make it too heavy. Rice flour is being used to create foods that require starch because of growing allergy problems worldwide tied to the use of wheat flour. Since this pudding is similar to a soufflé, it’s better to overcook it and lose the soft center than to take it out too early and have it collapse.
Ingredients (serves six)
- 100 grams butter (3.5 oz)
- 200 grams dark chocolate (7 oz)
- 140 grams granulated sugar (approximately 1 cup)
- 4 eggs
- 40 grams rice flour (approximately 1/3 cup)
- vanilla paste or essence to taste
- Butter and flour six 200-milliliter (¾ cup) darioles (small round molds).
- Melt chocolate and butter together and mix thoroughly until glossy. Take care that the chocolate only just melts as it can split and, if it is too hot when added to the egg mixture,can partially cook the mixture before it is incorporated.
- Separate the whites from the egg yolks and beat the whites with an electric mixer on high until foam forms.
- Continue to beat as you gradually add the sugar.
- When you can no longer feel the sugar granules, add the yolks and continue to beat them until incorporated.
- With a whisk, add the chocolate mix and a teaspoon of vanilla paste.
- Lastly, whisk in the rice flour.
- Spoon or pour the mixture into the prepared darioles until they are ¾ filled.
- Bake in a preheated oven at 180 oC (350 oF) for 10 to 15 minutes.
- Turn off the oven and let the puddings sit for at least 10 minutes before serving.
- To serve, run a knife between the outer edge of the pudding and the mold, then turn it out onto your serving plate.
- Dust with confectioner’s sugar and serve with vanilla ice cream or fresh whipped cream.