Mrs Mimoo
Well-Known Member
- Relationship to Diabetes
- Type 2
Hot chocolate pudding (adapted from hugh fearnly whittingstall)
This quick chocolate pud, which HFW has been making for years is somewhere between a brownie, a soufflé and a cake. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.
Serves 4
Ingredients
100g 85% or more dark chocolate, broken into pieces try Montezuma for no sugar.
100g butter, cut into pieces, plus extra to grease the dish
3 medium eggs
50g soft light brown sugar for normies OR 50g of xylitol or grainy baking sweetener instead for us type 2 diabetics.
1 tsp vanilla extract
75g ground almonds
A pinch of salt
Raspberries or blue black berries and yoghurt or cream (optional), to serve
1. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little.
2. Heat the oven to 170C (190C non-fan) and butter a small oven dish. In a large bowl, or the bowl of a stand mixer, whisk the eggs, sweetener (or sugar if you are a normie) and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full-speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
3. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
4. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
5. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12-15 min until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
6. Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.
tried it once it's quite good with thick greek yoghurt and raspberries.
This quick chocolate pud, which HFW has been making for years is somewhere between a brownie, a soufflé and a cake. It can be whipped up easily (and on demand!) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness. It’s gluten-free too.
Serves 4
Ingredients
100g 85% or more dark chocolate, broken into pieces try Montezuma for no sugar.
100g butter, cut into pieces, plus extra to grease the dish
3 medium eggs
50g soft light brown sugar for normies OR 50g of xylitol or grainy baking sweetener instead for us type 2 diabetics.
1 tsp vanilla extract
75g ground almonds
A pinch of salt
Raspberries or blue black berries and yoghurt or cream (optional), to serve
1. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn’t get too hot. Set aside to cool a little.
2. Heat the oven to 170C (190C non-fan) and butter a small oven dish. In a large bowl, or the bowl of a stand mixer, whisk the eggs, sweetener (or sugar if you are a normie) and vanilla extract together until pale, thick and mousse-like. Using a stand mixer or hand-held electric whisk on full-speed, this should only take a few minutes, but whisking by hand with a rotary or balloon whisk will take a lot longer! The mix should be significantly paler, thicker and increased in volume.
3. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together.
4. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula.
5. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12-15 min until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle.
6. Serve straight away, with fresh raspberries or plum compote, and a spoonful of yoghurt or a trickle of cream if you like.
tried it once it's quite good with thick greek yoghurt and raspberries.