Liquid center chocolate pudding

Serves 6

Recipe from "Heston Blumenthal at Home" by Heston Blumenthal.

The traditional way to make a chocolate pudding with a runny center is by baking a mixure of eggs, butter, sugar, chocolate and a little flour until the outside forms a crust while the inside remains gooey. This recipe takes a completely different approach, putting a frozen chocolate ganache inside the cake mixture. This ensures that center melts to the perfect runny consistency at exactly the point when the exterior is cooked through.

INGREDIENTS

For the water ganache:

11 ounces whipping cream

11.5 ounces dark chocolate, chopped (minimum 60 percent cocoa solids)

1.75 ounces (about 3 1/2 tablespoons) unsalted butter

For the pudding mix

8.5 ounces dark chocolate, chopped (minimum 60 percent cocoa solids)

8 ounces (two sticks) unsalted butter

3.5 ounces (about 3/4 cup) plain flour

1/2 teaspoon salt

7 large eggs

5.25 ounces (about 2/3 cup) unrefined caster sugar

INSTRUCTIONS

For the water ganache, place 4 ounces cold tap water and the cream in a saucepan over a medium heat and bring to a simmer.

In the meantime, place the chocolate in a bowl over a pan of simmering water and allow it to melt completely.

Once the chocolate has melted, add the water and cream mixture to it in three additions and mix thoroughly with a spatula after each addition. Stir in the butter. Allow to stand until it reaches room temperature, then stir one more time.

Pour the ganache into a deep-sided container until it reaches 1 inch deep. Place the tray in the freezer for 2 hours or until fully set. Meanwhile, have ready six 2-inch diameter ramekins.

Using a 1/2-inch ring cutter, cut cylinders out of the ganache and place one in the center of each ramekin. Return to the freezer.

To make the pudding mix, place the chocolate and the butter in a bowl over a pan of simmering water and melt completely. Remove from the heat and allow to cool.

In the meantime, sift the flour and salt together into a bowl. When the chocolate is cool, add the flour and salt and mix thoroughly.

Using a mixer fitted with the whisk attachment, whisk the eggs and sugar for approximately 8 to 10 minutes or until light and creamy.

Fold a third of the egg mixture into the chocolate, being as gentle as possible. Add the remaining egg mixture and fold until well combined.

Half fill each ramekin with the mix and tap the ramekin a few times on the work surface to ensure any big air bubbles disappear, then continue to fill to the top. Place the ramekins back in the freezer for 1 hour.

When ready to serve, pre-heat the oven to 350 degrees.

Place the ramekins in the oven. Bake for 15-18 minutes, until the pudding mix is fully set. Serve immediately.

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