Who doesn’t like to feel a little gooey inside? These melting chocolate pots of loveliness would make an ideal dessert for a home made Valentines’ dinner menu or could equally be whipped up in larger numbers for a tableful of guests.
Total baking time is an astonishingly short 8 minutes, from start to finish you could have these done in 30 minutes. You could have the batter sat in the dishes in advance and bake them just before serving.
They’re flavoured with a few pieces of broken After Eight mint wafer inside but you might also try the same technique with any left over soft centred chocolates from your Christmas selection tins that are still lurking about.
Pouring the batter from a mixing bowl with a spout makes decanting to the individual dishes easier but isn’t essential.
These melting peppermint puddings are my entry for this month’s Dead Easy Desserts – which owing to the late start, I have decided to run until the end of February;
I’m also linking them up with Dolly Bakes’ Calendar Cakes which this month is themed “if it makes you happy”
and this month’s eggy themed Tea Time Treats hosted by Janie at Hedgecombers alternating with Karen at Lavender and Lovage.
Do you melt at the thought of a warm chocolate pudding?
Melting Peppermint Puddings with After Eight
A quick and easy dessert suitable for intimate dinners for two or dinner parties alike. They're best served warm and still melting but you can have the batter sat ready to bake in the ramekins in advance.
Adapted from "the essential dark chocolate fondant" in Fabulous Fondant Desserts by Paul Simon (Simon & Schuster)
- 100g dark cooking chocolate, broken into squares
- 110g butter
- 2 tbsp low fat creme fraiche
- 2 large eggs
- 50g soft light brown sugar
- 25g plain flour
- 8 After Eight mint wafers broken into quarters
- Preheat the oven to 200c or gas mark 6.
- Grease the ramekins - I used a cake spray - and place on a baking sheet lined with baking parchment paper.
- Melt the chocolate and butter together in a double boiler or a bowl over simmering water. Once just melted, turn off the heat and fold in the creme fraiche with a metal spoon.
- Meanwhile, in a medium size mixing bowl, beat the eggs and sugar together until smooth. Sieve over the flour and fold in until smooth too.
- Pour the chocolate mixture into the mixing bowl and fold until smooth.
- Decant the chocolate batter into ramekins to cover the bottoms, place pieces of After Eight on top then cover with the rest of the chocolate batter.
- Bake for around 8 minutes, the surface should be cooked but the cakes still wobbly. Serve whilst still warm for best molten effect.
Makes 4-6 depending on ramekin size
Maison Cupcake.com All content copyright Sarah Trivuncic 2009-2012 unless attributed otherwise.
Recipe post commissioned by After Eight for a fee.