Monday, December 14, 2009

Chocolate Ganache Puddings with Spanish Nougat

As yet another addition to my Movida cookbook tests, this one is my favorite to date! Sure i've had chocolate puddings before, but this one suits my tastes! The puddings are slightly bitter if you use the right chocolate, which makes them rich and a great counterpoint to Vanilla ice cream. I was happy to see that each pudding turned out cooked on the outside but gooey on the inside.
Ingredients (Makes 3; yes i do make unusual quantities)
  • 2 eggs at room temperature
  • 200gm the darkest good chocolate you can find; cropped finely
  • 1/2 cup of pouring cream
  • 2 tbs butter, diced and at room temperature.
  • 1 tbs spanish nougat per person
  • Vanilla icecream, for serving
  • Flour to dusk ramekins
  • Extra butter to coat ramekins

Brush the inside of 3 125ml ramekins with butter and then coat lightly with flour. Place in fridge to chill. 
Place eggs in a large bowl and whisk lightly.

Melt the chocolate in a double boiler (bowl sitting over, but not touching, simmering water.)
Whilst the chocolate is melting, bring the cream to the boil in another saucepan, and then immediate turn off and set aside for 5 minutes.
Add the chocolate to the eggs, a bit at a time, mixing well with each addition.
Add the now warm cream and the cubes of butter, and continually stir until the butter has melted.

Refridgerate this mix, covered, for 1 hour.
Spoon the mixture evenly across the 3 chilled ramekins and return these to the fridge for at least an hour, or overnight.

Preheat the oven to 200 degrees.
Bake the ramekins straight from the fridge for approximately 15 minutes or until the puddings are cracked slightly in the centre.
Leave on the bench to cool for 5 minutes then run a knife around the outside edge to loosen.
Turn the puddings out onto a plate.
Scatter with nougat and a dollop of good vanilla icecream.

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