Spanish · Dessert
Thick Hot Chocolate Pudding
A classic Spanish-style baked chocolate pudding with a trembling, lava-like centre, built on dark chocolate, cream and egg and lifted with a whisper of cinnamon and brandy. Baked in individual ramekins in a bain-marie until the edges just set while the core stays deliberately molten, it is a dessert of pure, dense chocolate intensity rather than cake-like crumb.
$1
15 minsPrep
17 minsCook
34 minsTotal
MediumLevel
Nutrition per serving
423Calories
8.7gProtein
28.8gFat
33.7gCarbs
21.1gSugar
5.2gFiber
283mgSodium
207mgChol
16.4gSat Fat
369mgPotassium
96mgCalcium
4.8mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Tawny Port Wine
local
Spanish Hot Chocolate (Chocolate a la Taza)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Butter the inside of 2 ramekins (180ml each) and dust lightly with cocoa powder, tapping out the excess.
2
Melt the chopped dark chocolate and butter together in a double boiler over barely simmering water, stirring until glossy and smooth, then set aside to cool slightly.
3
Warm the whole milk and heavy cream in a small pan until just steaming but not boiling, then whisk in the brandy and set aside.
4
In a bowl, whisk the whole egg, egg yolk and sugar together until pale and slightly thickened, about 1 minute.
5
Sift the cocoa powder, flour, salt and cinnamon over the egg mixture and whisk in gently until no lumps remain.
6
Whisk the melted chocolate mixture into the egg mixture, then gradually whisk in the warm milk-cream mixture until fully combined and glossy.
7
Divide the batter evenly between the two prepared ramekins, filling each about three-quarters full.
8
Place the ramekins in a small baking dish and pour hot water halfway up their sides to create a bain-marie.
9
Bake at 180°C (350°F) for 16-18 minutes, until the edges are set but the centres still wobble slightly when nudged.
10
Carefully lift the ramekins out of the water bath, let rest for 2 minutes, then serve immediately while the centres are molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Whole Milk
- 30g30g Heavy Cream
- 55g55g Chocolate Dark 70, chopped
- 40g40g Egg, beaten
- 18g18g Egg Yolk, beaten
- 25g25g Sugar White
- 10g10g Cocoa Powder, sifted
- 8g8g All Purpose Flour
- 10g10g Butter, melted
- 1g1g Salt
- 1g1g Cinnamon Ground
- 6g6g Brandy, 85% alcohol retained
