Little chocolate puddings with a molten centre
- Brush 8 ramekins with butter and keep them in the freezer for 30 minutes.
- Pre-heat the oven to 210 °C. Cut the chocolate into pieces and put it into the blender jug, then, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the butter and, with the measuring beaker in place, melt for 4 minutes/speed setting 2/60 °C. Transfer the mixture to another vessel and clean out the blender jug.
- Put the eggs, sugar and salt into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 5. Then, the measuring beaker not inserted, mix for 60 seconds/speed setting 3, pouring the chocolate and butter mixture slowly in through the filler opening. Add the flour and cocoa powder and, with the measuring beaker in place, mix in for 30 seconds/speed setting 3. Transfer the mixture to the ramekins and bake on the second-bottom shelf of the oven for 12 minutes. Serve the puddings immediately.
Do not pre-heat the baking tray in the oven, as this could cause the ice-cold ramekins to crack.
Bon appétit with Monsieur Cuisine