Soft Centred Chocolate Puddings

Ingredients

• Melted butter, to grease
• 1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
• 200g butter, chopped
• 2 tsp instant coffee powder
• 1 tsp hot water
• 4 eggs
• 4 egg yolks
• 100g (1/2 cup, firmly packed) brown sugar
• 1 tbs creme de cacao liqueur
• 40g (1/4 cup) plain flour
• Double cream, to serve
• Bought honeycomb, coarsely chopped, to serve

• Chocolate sauce

• 1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
• 250ml (1 cup) thin cream

Method

1. Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
2. Place the chocolate and butter in a saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
3. Combine coffee and water in a bowl. Use an electric beater to beat together the eggs, egg yolks and sugar in a bowl until mixture doubles in size. Add chocolate mixture, coffee mixture and liqueur. Use a metal spoon to fold until just combined.
4. Sift flour over chocolate mixture and gently fold until just combined. Spoon the mixture evenly among prepared moulds.
5. Bake in preheated oven for 10 minutes or until just set. Remove from oven.
6. Meanwhile, to make the chocolate sauce, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth.
7. Turn puddings onto plates and drizzle with chocolate sauce. Top with a dollop of double cream and sprinkle with honeycomb. Serve immediately.

Ingredients (serves 6)

• Melted butter, to grease
• Cocoa powder, to dust
• 200g dark chocolate, coarsely chopped
• 200g unsalted butter, coarsely chopped
• 3 eggs
• 2 egg yolks
• 100g (1/2 cup) caster sugar
• 1/2 tsp peppermint essence
• 50g (1/3 cup) plain flour
• Cocoa powder, extra, to dust
• Pure icing sugar, to dust
• Pouring cream, to serve

Method

1. Brush six 200ml muffin pans with melted butter to grease. Dust cocoa powder over the insides of the pans to lightly coat. Shake out any excess.
2. Place the chocolate and butter in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.
3. Use an electric beater to beat the eggs, egg yolks and sugar in a large bowl until mixture doubles in size. Add chocolate mixture and peppermint essence. Use a metal spoon to fold until just combined. Sift the flour over the egg mixture and whisk until just combined. Divide among the prepared pans.
4. Preheat oven to 200°C. Bake for 18 minutes or until crisp on top and centres are still wet when tested with a skewer. Run a flat-bladed knife around the inside edge of each pan. Turn onto a clean work surface. Divide puddings among serving plates. Dust with extra cocoa powder and icing sugar. Serve with cream.

Notes

• 
  Make it ahead: Prepare to the end of step 3 up to 3 months ahead. Cover with 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze. Continue from step 4, 20 minutes before serving.
  Cook's tip: To make sure the puddings have soft centres, don't let them stand before serving – serve them straight from the oven.