Molten Dark Chocolate and Amaretti Pudding
Photography Kate Battersby.
A quick stir-together pudding that bakes to a gorgeous soft and pillowy deliciousness. Serve with lashings of ice cream or cream or both!
Serves: 4-6
INGREDIENTS
180 grams butter
200 grams dark chocolate
(70 per cent cocoa), chopped
3 large eggs, size 7
125 grams caster sugar
1 teaspoon vanilla extract
30 grams plain flour
¼ teaspoon sea salt
1 cup roughly crushed amaretti biscuits
To serve
icing sugar for dusting
ice cream or cream
METHOD
You will need a 5-cup capacity baking dish.
Preheat the oven 160°C fan bake.
Put the butter and chocolate in a heatproof bowl and place over a saucepan of simmering water to melt. Don’t let the base of the bowl touch the water. Set aside to cool.
Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and thick.
Stir in the melted chocolate then use a large metal spoon to fold in the flour and salt. Stir in half the amaretti biscuits and tip the mixture into the baking dish. Scatter over the remaining amaretti and bake for about 20-25 minutes, or until the pudding is set but still with a little wobble in the centre.
To serve: Dust with icing sugar and serve immediately with ice cream or cream.
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