And because I've adapted the recipe I feel totally entitled to share it with you.
So, Nat and Mark came over last night for a barbeque, and I decided to make individual squidgy chocolate puddings for dessert. When I was shopping for ingredients I had in mind three recipes: a Stonesoup Recipe, a Canelle and Vanille recipe, and a recipe that I had hidden away in my green clearfile. I have no idea where this one came from - I think it was stuck on the wall of the flat in Maarama Cres that I lived in something like three years ago. Anyways. I bought almond meal and *ahem* three blocks of Whittaker's Ghana Dark chocolate, came home and realised that I was going to have to bastardise something or other because I'd ended up with half the ingredients for all of the recipes, and I really wanted to use the almond meal.
This is my final product:
Amazing Chocolate Almond Puddings
200g dark choc (I used Whittaker's Ghana Dark which is a 72% choc)
50g butter
4 eggs
1/2 cup soft brown sugar
2 tsps vanilla extract
1/4 cup ground almonds
1 tbsp cocoa
- Melt butter and chocolate in the microwave and stir together until smooth.
- Beat sugar and eggs in cake mixer or with electric beater for about five minutes - until thick and pale. Add vanilla, ground almonds and cocoa, beat for another two minutes.
- Add melted chocolate and butter and beat for another five minutes.
- Spoon into muffin tray (I used a silicon tray that seems to have super small muffin cavities - thus I have enough for 12 small puddings).
- Bake for 10 minutes in a 180C oven. Puddings should be very soft and gooey to the touch.
- Serve while still warm on individual plates. I served these with plain yoghurt.
I didn't bake these right away, but put them in the fridge in the muffin tray until we were all ready for dessert... the recipe said I should add two minutes on to the cooking time, but to be honest our oven sucks so I just cooked them until I was done.
DUDES YOU SHOULD TOTES MAKE THIS.
That is all.
