Melt in the middle puddings have come to define everything that is decadent and alluring about chocolate, the way they ooze warm molten goo from around the cakey sides is a bit like having everything chocolatey you ever dreamed of poured into one fantasy: part dense fudgey cake part thick sticky sauce. conveniently they can also be prepared well in advance of dinner and popped into the oven ten minutes or so before you want them - for which you will love them even more.
How to make Melt in the Middle Chocolate Puddings
- 300g dark chocolate (70% cocoa) broken into pieces.
- 75g unsalted butter diced.
- 75g light muscovado sugar, plus icing sugar for dusting.
- 5 medium organic eggs.
- 40g plain flour, sifted.
- 1 tablespoon dark rum (optional).
- Vanilla ice cream or crème fraiche to serve.
- Preheat oven to 180ºC fan / 200ºC electric/ gas mark 6 and butter six 150ml ramekins.
- Gently melt the chocolate in a large bowl set over a pan with a little simmering water in it.
- Place the butter, sugar, eggs and flour in the bowl of a food processor and whiz to a smooth bater, the add the melted chocolate and whiz again.
- Finally add the rum, if including. Divide the mixture between the dishes, place on a baking sheet and bake for 7½ to 8 minutes: until just starting to rise. There should be a thin rim of cooked cake on the outside and a sticky river of molten goo inside.
- Serve straight away, with either ice cream or crème fraiche. The cake mixture can also be prepared several hour's in advance, in which case cover the little dishes and bake for 11 to 12 minutes.