- 250g couverture chocolate
- 175g butter
- 125g icing sugar
- 75g plain flour
- 5 eggs
Soft-centred chocolate pudding - a great way to end Father's Day!
Moelleux au chocolat is a traditional French dessert, also known as lava cake. The cooking time is crucial to this dessert. The centre of the cake should be hot and liquid.
1. Preheat the oven to 180 degrees Celsius (fan-forced)
2. Melt the butter and chocolate (in a saucepan over low heat)
3. Sift the flour and icing sugar into a bowl, add the eggs and combine well.
4. Add the melted chocolate and mix
5. Butter and flour six metal ramekins
6. Add the cake mixture, three-quarter filling the ramekins
7. Cook for eight to ten minutes (depending on your oven)
Serve immediately with a large scoop of vanilla bean ice cream and homemade English Toffee. Place the English Toffee on the plate next to the pudding, resting the ice cream on the toffee. The ice-cream balances out the richness of the pudding and is the perfect combination.
- 375ml cream
- 375g butter
- 200g caster sugar
1. Combine cream, butter and sugar in a heavy-based saucepan on low heat
2. Cook without stirring, gently shaking the saucepan to prevent burning, until temperature reaches 145 degrees Celsius and a deep toffee brown in colour
3. Pour onto a tray lined with grease-proof paper
4. Allow to cool at room temperature
5. Break into pieces.
Keep in an air-tight container in the pantry.
Thanks to our friends at Juno and May (Camberwell's latest dining hot spot) for sharing this recipe. This recipe has been created by Head Chef, Henry Honner. It is Henry's favourite and one of the hot spot's most popular dishes. www.junoandmay.com
Want more recipes like this? Subscribe to our newsletter here...