Chocolate lovers everywhere – feast your eyes on this! Straight from her new cookbook, Kate Doran, the baking brains behind The Little Loaf blog – has created the most deliciously decadent boozy chocolate puddle puddings. We’re racing to the kitchen already. Over to Kate...
One of the very best bits about baking has to be licking the utensils. As children, my brother and I used to fight over who would get the chocolate-covered spoon and I still find it hard to resist swiping my finger round a bowl of uncooked batter. These molten-middled puddings are the grown-up, dinner-party-approved equivalent of licking the bowl: tender cakes breaking open to reveal a puddle of alcohol-enriched chocolate lava. I defy you not to drop your spoon and scoop up the sauce with a finger instead.
180g dark chocolate, broken into pieces
40g butter, softened, plus extra for greasing
80g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract, homemade or shop-bought
60g plain white flour
2 tbsp amaretto or other liqueur of your choice
Place a baking tray in the oven and preheat to 200°C/180°C fan/400°F/Gas mark 6. Lightly grease four small dariole moulds or ramekins – about 175ml capacity each – with butter. Cut out four small circles of baking parchment and press one into the bottom of each mould.
Melt the chocolate in a heat-proof bowl suspended over a pan of barely simmering water (make sure that the bowl doesn’t touch the water), or in the microwave, melting in short bursts and stirring well between each one to prevent catching or burning. Remove from the heat and set aside to cool slightly.
In a medium bowl, cream the butter and sugar for 2–3 minutes until pale and fluffy. Beat in the eggs, a little at a time, until fully incorporated then add the vanilla and salt.
Sift over the flour and fold to combine. Gently mix in the melted chocolate, followed by the alcohol to make a smooth, thick batter.
Divide the batter evenly between your prepared moulds and give each one a gentle tap on the work surface to level the top. Remove the baking tray from the hot oven and place your puddings on it. Bake for 8–10 minutes until the puddings look slightly domed and feel firm to the touch.
Remove from the oven and turn out onto individual plates, peeling off any baking parchment stuck to the tops. Serve immediately.
For a booze-free version, omit the amaretto and reduce the flour to 30g. The unbaked batter keeps well in the fridge: add an extra 2–3 minutes to the baking time if baking from cold.
For more of The Little Loaf's recipes, buy her new cookbook Homemade Memories on Amazon.