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Willie's Chocolate Factory Gooey Chocolate Puddings

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Willie's Chocolate Factory Gooey Chocolate Puddings

This is the all-time classic: a dynamite of a warm gooey pudding in portions that you don’t have to share. It’s also very easy to make. When it starts to split on the top, it’s ready. Needs to be served straight from the oven.

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Instructions

  1. 1

    Preheat the oven to 160°C (fan). Grease 6-8 ramekins.


  2. 2

    Melt the cacao and butter by placing them, along with a 60g of the caster sugar, in a large heatproof bowl set over a pan of simmering water.


  3. 3

    Meanwhile, lightly beat the eggs with the remaining caster sugar and the vanilla extract in a bowl.


  4. 4

    Stir the ground almonds into the melted cacao and butter mixture.


  5. 5

    Gradually fold the cacao mixture into the egg mixture. Divide the mixture between the ramekins and bake for 12–15 minutes. The tops will rise and start splitting when they are ready. Serve at once.


  6. 6

    Willie ’s Tip: Try adding dried fruit soaked in alcohol (such as apricots in brandy or raisins in rum) for an adult twist.


Ingredients

  • 180g Cacao, finely grated
  • 200g Unsalted butter
  • 175g Golden caster sugar
  • 6 Eggs
  • 2 tsp Vanilla extract
  • 40g Ground almonds

Serves 6

Total time required Total time:

  • Preparation time:
  • Cooking time:

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Recipe from Willie’s Chocolate Factory Cookbook published with permission from Hodder & Stoughton.

Willie's Chocolate Factory Cookbook
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