Soft Centred Chocolate Budini Desserts

March 21, 2019

A delicious (and decadent) chocolate dessert idea! These are best made ahead of time. Store them in the fridge, then pop them in the oven just before you serve them. Serve with rich vanilla ice cream. Enjoy!

Soft Centred Chocolate Budini

165g dark chocolate (cocoa solids of at least 62% or more)

165 g butter

3 eggs

3 egg yolks

80g castor sugar

35 g plain flour, sifted

Method

1. Melt the chocolate and butter in a heatproof bowl over simmering water (be careful that the chocolate does not burn). Stir constantly. Remove from heat and cool, slightly.
2. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (about 5-6 minutes). Gradually add the sugar, so that it dissolves evenly in the egg.
3. Fold in a quarter of the chocolate mixture. Be careful not to loose the air from the whipped eggs.  Fold in the remaining chocolate mixture.
4. Sift over the flour and fold into the mixture, until fully incorporated.
5. Divide between six 250 ml buttered and floured oven dish moulds or ramekins. Cover with plastic wrap and chill, until set (about 4-6 hours, or overnight).
6. Heat the oven to 180 degrees celcius. Bake until just set and the centres are still soft (10 - 12 minutes).
7. Leave to sit for a minute or two. Slide a knife around the side of the ramekins, then gently turn them out (place a plate on top of the ramekin and tip both the plate and ramekin upside down).
8. Serve hot with ice cream or cream.

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