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Chocolate pudding, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Pudding

Ingredients portion 4

Dark chocolate 100 g

Butter 50 g

Chicken egg 3 pieces

Wheat flour 25 g

Sugar powder 85 g

Cooking instructions 35 minutes

1 Break the chocolate into small pieces and melt in the steamer for 10 minutes. Add the butter to the chocolate. Mix until smooth.

2 Separate the egg whites from the yolks and beat the whites into a stiff froth. In another bowl, whisk the egg yolks with the sugar until pale and thick. Gently fold the whites into the mixture, then mix in the chocolate mixture and flour.

3 Spread the dough into four buttered 150 ml individual dishes. Cover each one with a circle of parchment and put it into the large bowl of the steamer.

4 Bake for 30 minutes. Check the cooking time with a toothpick.

5 Separate the pudding from the sides of the tin and place upside down on a serving plate. If you like, drizzle over the low-fat cream and garnish with fresh berries.

Recipe tip This pudding contains magnesium, vitamin A and protein.

Cauliflower in garlic breadcrumbs

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .