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Valentine's Day: Chocolate Fudge Puddings

Source of Recipe


From "Donna Hay's Modern Classics, Book 2"






List of Ingredients



• 6 ounces premium dark chocolate, chopped
  
• 6 ounces (1-1/2 sticks) butter, plus more for greasing ramekins
  
• 4 large eggs, separated
  
• 1/2 cup plus 3 Tbsp granulated sugar, divided
  
• 1/2 cup almond flour (see Note)
  
• 3 Tbsp all-purpose flour
  
• Hot water
  
• .
  
• Whipped cream, for serving
  
• Fresh berries, for serving
  






Instructions



1. Heat the oven to 350° F.
   
   
2. Place the chocolate and 6 ounces butter in a saucepan over very low heat and stir until melted and smooth. Set aside. Place the egg yolks and 1/2 cup sugar in a bowl and beat until light and creamy. Add the chocolate mixture and almond flour, and fold through. Place the egg whites in a bowl and beat until soft peaks form. Add the 3 tablespoons sugar gradually and continue beating until the mixture is glossy. Fold the egg whites through the chocolate mixture.
   
   
3. Grease 6 ovenproof ramekins. Divide the mixture among them and place the ramekins in a large baking dish. Pour enough hot water into the dish to come halfway up the sides of the cups. Bake for 25 minutes, or until cooked at the edges but a little soft in the middle. Serve with whipped cream and fresh berries.
   
   Makes 6 servings.
   
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   NOTE:
   
   Almond flour can be purchased at stores that specialize in cake decorating materials or professional baking goods.