This is the dinner party dessert for the host who would rather be at the table than stuck at the stove. You make these flourless chocolate puddings the day before and slide them into the fridge, then bake them off while everyone is finishing their mains. About twenty five minutes later you are carrying out warm, gooey puddings under a heavy pour of our chef-made Vanilla Bean Salted Caramel. No flour, so they are naturally gluten free, just rich dark chocolate, a glossy caramel that does the talking, and as many raspberries as you like.
Ingredients
115g semisweet or bittersweet dark chocolate (around 50 to 60%), chopped
60g unsalted butter, plus extra for greasing
75g caster sugar, divided (half for the chocolate, half for the whites)
2 large eggs, separated
0.5 tsp pure vanilla extract
1 pinch of salt
Boutique Sauces Vanilla Bean Salted Caramel, warmed, to serve
Vanilla bean ice cream, to serve
Fresh raspberries, optional
Flaky sea salt, to finish (optional)
Directions
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1
Heat the oven to 190C. Sit four 200 to 230ml ovenproof bowls on a rimmed baking sheet.
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2
Melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water, stirring occasionally, for 4 to 5 minutes until smooth. Off the heat, stir in half the sugar, then the egg yolks and vanilla.
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3
In a clean bowl, beat the egg whites with the salt to soft peaks. With the mixer running, gradually add the remaining sugar and beat until stiff and glossy.
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4
Fold about a third of the whites into the chocolate to loosen it, then gently fold in the rest just until combined. Divide among the bowls. You can cover and refrigerate up to a day at this point.
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5
Bake until the tops are puffed and cracked but the centres are still quite soft, 20 to 25 minutes, or 25 to 30 minutes from the fridge. A toothpick in the centre should come out gooey.
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6
Serve warm or at room temperature, they sink a little as they cool, with a generous pour of warmed Vanilla Bean Salted Caramel, a scoop of vanilla ice cream, raspberries if using, and a little flaky sea salt.
Recipe Notes
No flour at all, so it is naturally gluten free, no special flour needed. Make it ahead: fill the bowls, cover and refrigerate up to a day, then bake straight from the fridge, allowing the extra few minutes.
Make this recipe
Vanilla Salted Caramel Sauce