Chocolate pudding with a liquid heart
From the book "allerlekkerste comfort food" of Janneke Vreugdenhil, Chocolate puddings with a liquid chocolate heart, Delicious. The crunchy cake on the outside with soft melted chocolate on the inside. With a hint of cardamom.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 200 grams dark chocolate at least 70% cocoa
- 120 grams butter
- 2 cardamom pods
- 60 grams sugar
- 40 grams flour
- 4 eggs size L
- ⅛ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 430 degrees Fahrenheit/220 degrees Celsius.
- Brush 4 mugs or ramekins with butter and place them on a baking sheet.
- Chop the chocolate into small pieces and put it together with the butter in a pan. Melt the chocolate butter on very low heat. Turn off the heat and let cool for 5 minutes.
- With a mortar, you break the cardamom pods.
- Remove the skins and add 1 tablespoon sugar.
- Rub with the mortar for 1 minute on the cardamom sugar mixture so the flavor will transfer to the sugar.
- Spoon the remaining sugar with the cardamom mixture and mix well.
- Stir the sugar into the melted chocolate.
- Stir the flour into the chocolate.
- Break the eggs and mix all of them with the chocolate mixture. Add the next egg only when the previous one is fully incorporated.
- Sprinkle the salt on the chocolate and mix well.
- Divide the batter between the mugs and bake for 8 minutes in the oven.
- Let them rest for 5 minutes and serve them (the core is still a bit liquid).
Nutrition
Calories: 8748kcal | Carbohydrates: 666g | Protein: 116g | Fat: 626g | Saturated Fat: 360g | Cholesterol: 270mg | Sodium: 557mg | Fiber: 153g | Sugar: 351g | Vitamin A: 1533IU | Vitamin C: 1mg | Iron: 168mg
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