Squidgy Chocolate and Raspberry Puddings
|Fresh raspberries||150 Gram|
|Caster sugar||1 Tablespoon|
|Caster sugar||50 Gram|
|Plain flour||2 Tablespoon|
|Cocoa powder||1 Tablespoon|
|Butter||3 Tablespoon, melted and cooled (Plus 60 G Butter Extra, For Greasing)|
|Dark chocolate||60 Gram|
|Egg yolks||2 Medium|
|Plain flour||50 Gram|
|Whipped cream||1 Teaspoon (A Little, To Serve)|
1. Heat oven to 200C/fan 180C/gas 6.
2. To make the coulis, using a hand blender, whizz half the raspberries with the sugar.
3. Using a sieve strain the puree into a bowl and set aside.
4. For making the tuiles, beat the egg white to form soft peaks and slowly mix in the sugar.
5. Combine the flour and cocoa powder and cut in the butter.
6. Line a baking sheet with non- stick baking parchment.
7. Drop tablespoonfuls of the mixture and spread into 12 cm circles.
8. Let it bake for 4-6 minutes such that just firm on top, take out and let it cool for a few times.
9. With a palette knife raise the rounds, shaping them about the handle of a wooden spoon. Leave to cool.
10. For making the puddings place a heatproof bowl over a pan of simmering water, add butter and chocolate into it and melt.
11. Into another bowl add the eggs, yolks and sugar and beat until pale and thick.
12. Add the melted chocolated mixture into the egg mixture and fold in
13 Fold in the flour.
14. Spoon the mixture into 2 small buttered pudding basins or ramekins and add a few reserved raspberries.
15. Place the ramekins on a baking tray and place in the oven for 12-15 minutes until risen and set.
16. Serve the puddings in the ramekin topped with whipped cream, raspberries, coulis and tuiles.