Valentine's Seduction (Part 3)

Let's be honest, it's about chocolate.  What we need is something hot, fudgy, sweet, rich and - above all - chocolatey...

A good chocolate pudding has a crisp, toothsome crust and a gooey, dreamy middle.  This recipe is nicked wholesale from Nigel Slater's Kitchen Diaries.  Apologies for not posting an original recipe for once, and hopefully Mr Slater's lawyers won't be in touch for me ripping this one off...

The recipe makes four puddings - I know we're cooking for two here, but if you're feeling greedy you could share an extra one between you and have the other for breakfast the day after!  I can't really get the recipe down to feeding two, I'm afraid!

Nigel Slater's Chocolate Puddings

200g good quality dark chocolate
100g caster sugar
3 eggs
60g butter
2 large tablespoons of hazelnut and chocolate spread (eg: Nutella)

Preheat the oven to 200°C.
Grease four ramekins with butter.
Break the chocolate into pieces and place in a bowl over a pan of barely simmering water - don't allow the water to touch the bottom of the bowl - and melt gently without stirring.
Beat the egg yolks and the sugar together in a large bowl until thick and creamy.  Whisk the egg whites in another bowl until almost stiff.

Gently stir the butter into the chocolate and allow to melt.  Now, again gently, stir in the chocolate spread.

Fold the melted chocolate mix into the eggs and sugar.  Fold in the egg whites - just enough to mix through - don't overmix this as the air will be lost and the puddings will collapse.  Pour the mix into the ramekins and bake in the oven for 12-15 minutes.  Dust with icing sugar and serve...

As for what to drink... Maybe a glass of Tawny Port?  I think that's what Natalie Maclean might recommend.

tags: nigel slater  pudding  valentines  

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