Molten chocolate pudding
- Melted butter, to grease
- 200g dark chocolate, coarsely chopped
- 200g butter, chopped
- 4 eggs
- 1 egg yolk
- 70g (1/3 cup) caster sugar
- 2 tablespoons plain flour
- 2 tablespoons cocoa powder
- 16 Lindt Lindor Dark or Milk Chocolate Balls
- Cocoa powder, extra, to dust
- Philadelphia Cooking Cream for Desserts, to serve
If you do not have lindt linders it doesn’t matter
- Step 1
Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes or pudding moulds with melted butter. Line the bases with non-stick baking paper.
- Step 2
Place the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
- Step 3
Use an electric beater to beat eggs, egg yolk and sugar in a bowl until thick and pale. Transfer egg mixture to a large bowl. Gradually fold in the chocolate mixture. Sift over flour and cocoa powder. Fold until just smooth.
- Step 4
Spoon two-thirds of the chocolate mixture into prepared dishes. Place on a baking tray. Divide Lindt balls among the centres. Spoon remaining chocolate mixture over the top and smooth the surfaces. Bake for 15-20 minutes or until just set. Set aside for 10 minutes to cool slightly. Turn the puddings onto serving plates. Dust with extra cocoa powder. Serve with cream.