This recipe has been on the menu at Capitol for almost 12 years. The mixture for this pudding needs to refrigerate for a minimum of 3 hours before cooking, but is well worth the wait.
- 150 g Whittaker’s 72% Dark Ghana Chocolate
- 150 g unsalted butter
- 3 egg yolks
- 50 g soft brown sugar
- 50 g fine ground almonds
- 3 egg whites
- ¼ cup castor sugar
- Icing sugar, to dust
- Crème fraîche
- Generously spray 6 x 4oz ceramic ramekins with canola spray.
- Melt the chocolate and butter together in a double boiler, and set aside.
- Whisk the egg yolks with the brown sugar until the mixture is pale and fluffy.
- Gently fold in the ground almonds.
- Stir the mixture into the warm chocolate and butter.
- In a clean and dry bowl, whisk the egg whites with the castor sugar until they form soft peaks, then gently fold them into the chocolate mixture.
- Spoon the mix into the prepared ramekins to just below the first lip, then cover and chill in the fridge for a minimum of three hours and up to 4 days.
- Preheat the oven to 195°C.
- Bake directly from the fridge, fan forced, for 9 minutes.
To serve, carefully turn out the puddings onto individual serving plates, dust with icing sugar, and serve with a generous dollop of crème fraîche.
Accompany with a glass of Pedro Ximénez sherry.