Chocolate Pudding in English Style

Ingredients

• butter (for the molds)
• 125 g dark chocolate couverture
• 125 g butter
• 2 Eggs
• 2 egg yolks
• 60 g raw cane sugar
• 1 pinch salt
• 25 g spelt flour Type 1050
• 100 ml whipping cream (at least 30% fat content)
• 1 tbsp powdered sugar

Instructions

1. 1.

   Line the molds with melted butter and refrigerate.

2. 2.

   Finely chop the chocolate and melt it in a double boiler with butter.

3. 3.

   Beat eggs, yolks, sugar and a pinch of salt until frothy for 8-10 minutes. Gradually fold the chocolate into the butter mixture. Sift in the flour and fold gently.

4. 4.

   Pour the batter into the prepared molds and bake in a preheated oven at 180 °C (160 °C fan or gas level 2) for 15–20 minutes, until the center rises slightly but remains liquid.

5. 5.

   Whip the cream with powdered sugar until stiff peaks form.

6. 6.

   Remove the molds from the oven, loosen the edges with a knife, and carefully transfer to plates. Serve with whipped cream.