All things food · chocolate · melting chocolate pudding · melting pudding · pudding

Melting heaven

 Me and L. call this delight a bomb of calories. And to be honest- it is a bomb of calories. And it is not for those who are on a diet or try to stay low on sugar, or do not like chocolate (is there anyone?..)… For those who do not know what I am talking about I will translate. A bomb of calories is a dessert called melting chocolate pudding or chocolate sponge pudding with melting centre. I guess now you all know what I am referring to. I think it is one of my favorites and I tend to treat myself from time to time.This dessert reminds me of those called winter evenings at homes filled with wonderful chocolate scent in the house.. Mm, absolutely wintery and christmasy dessert.
Not to waist time- here is the recipe:


  • 100g of butter; 
  • 100g of chocolate (the better the quality of chocolate, the tastier it is);
  • 4 spoons of sugar;
  • 2 eggs;
  • 2 egg white;
  • 2 spoons of flour.

The making (very simple):

 Firstly, melt chocolate and butter over a pan of simmering water. In a separate bowl whip up egg whites together with sugar. What you need to end up with is a thick, mousse-like mixture that, when you stop the whisk, leaves a trail. Now, add the left yolks in this mixture and whisk easily. When the chocolate cools downs a bit pour it around the edge of the bowl containing the whisked egg mixture (it’s easier to fold it in from the edges) and then sift over the flour. Carefully, but thoroughly, fold everything together. Now grease 4 individual pudding moulds with butter and half fill them with the mixture. Put them in the fridge for at least an hour, but if you are too impatient at least put it in a freezer for 30min.
 Preheat the oven to 200c and put the moulds in the oven for around 12 minutes (it may take up to14 min if the moulds have been chilled). Here comes the hardest part. After those 12-14 minutes open the oven and see if the pudding is ready. The puddings should have risen and feel fairly firm to the touch, although the insides will still be melting. 8 out of 10 times I made it, the inside was still melting, the other two- not that much… Can be served with cream or ice cream ( though I think the pudding should be eaten as it is, just that you would be able to taste the chocolate).

The taste

Heavenly. So warming, intense and so, so rich. This is something that I will make ten hundred times and it will always be worth the sin.

P.S. The recipe was found in Beatos virtuve

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