Dark Chocolate Pudding.
Ingredients are for 4 or 6 servings.
Dark chocolate with a cocoa content of at least 70% — 125 g
Butter + for lubrication — 125 g
Chicken Egg — 2 pcs. + 2 yolks
Wheat flour — 50 g
Souffle or pudding molds — 4×200 ml or 6×150 ml
(grease with butter).
Preheat the oven to 190 degrees. Grease the molds with butter. Break the chocolate into pieces. Add the butter cubes. Put in a water bath, let the chocolate and butter melt. Stir thoroughly until smooth. Allow the mixture to cool slightly.
Beat eggs with yolks and sugar until a thick, light cream is obtained. Then introduce melted chocolate with butter. Stir in the sifted flour.
Uniformly spread the dough into molds. Baking time — 25 minutes in large tins. About 20 minutes in small molds. Puddings rise slightly and crack slightly. To the touch should become like a biscuit. Serve warm with cream, non-acidic and thick yogurt or ice cream.
You can serve puddings in a puddle of thick chocolate sauce. To do this, slowly melt 110 grams of finely crystalline sugar and 175 grams of chocolate (without additives) on a stove. Add butter — 2 tbsp. spoons and cognac — 2 tbsp. spoons. Attention! Do not boil the sauce! Thoroughly grind the melted mass, until smooth and shiny. If the sauce remains, then it can be frozen. Later it can be served with ice cream.