This is my Valentine’s favourite pudding – known variously over the years as Molten Chocolate Pudding, Chocolate Squidge Cake and Chocolate Puddle Cake. I’m not going to pretend that this is a low calorie, low fat and everyday indulgence for the bariatric but it has been tinkered with to make as low-sugar as possible for a very occasional treat. The baking time is deliberately non-exact – if you like a pudding that oozes and puddles onto the plate after baking then opt for the shorter time; if you prefer something more squidgy (a bit like a brownie) then bake longer – both are gorgeous! I have also deliberately made the recipe serve 6 since these cakes are also delicious served cooled and even chilled – with strawberries or other fruit of course. Make in heart-shaped baking ramekins if you have them for that extra special presentation touch.
MOLTEN CHOCOLATE PUDDING
low-fat cooking spray or mist
50 g/4 tbsp butter
150 g/5 oz no-added-sugar dark chocolate (I used Guylian)
3 large eggs
1 egg yolk
pinch/dash of salt
1 tsp vanilla extract
8 tbsp/1/2 cup Splenda granulated sweetener
2 tbsp plain/all-purpose flour
icing/confectioners’ sugar to dust (optional)
berries to serve
1. Preheat the oven to 200 C/400 F/gas mark 6. Spritz six 175 ml/6 oz heatproof ramekins with low-fat spray or mist and place on a baking sheet.
2. Heat the butter and chocolate in a pan over a low heat until melted. Stir until smooth. This can be done in the microwave if preferred. Set aside to cool while preparing the egg mixture.
3. Whisk the eggs with the egg yolk, salt, vanilla extract and Splenda until triped in volume. This is best done with a hand-held electric mixer and will take about 8 minutes – when ready the mixture will be thick and creamy rather like softly whipped cream – don’t hurry this process.
4. Sift the flour over the egg mixture and whisk to just incorporate. Fold in the cooled chocolate mixture until well blended.
5. Spoon into the prepared ramekin dishes and bake for 9-12 minutes or until the sides of the puddings have risen slightly at the edges but the middles are still soft – take care not to over bake if you want a puddle style cake (see intro above). Allow to cool for 1 minute before unmoulding each onto a plate to serve. Those puddings not served at this stage can be cooled in their dishes for serving later but will have a thick fudge like interior.
6. Dust with icing/confectioners’ sugar and serve with berries as liked.
WLS PORTION: 1/2-1
V suitable for Vegetarians
CALORIES PER PORTION: 260