As it is Mothers Day, I decided that we should have a decadent dessert 🙂
Molten Chocolate Pots with Meringues and Ice Cream…
This is a Rachel Allen recipe which I have changed a little to accommodate my children’s palates 🙂
Preheat the oven to 180 C (fan oven)
100 g dark chocolate
50 g milk chocolate
100 g butter
3 egg yokes (I used up the whites to make the meringues ;))
75 g caster sugar
50 g plain flour
25 g cocoa powder
Firstly melt the butter and chocolate (I do this in the microwave!! I know, its bad, but my chocolate never burns or does it impair the flavour)
Fold in the chocolate and sieve in the flour and cocoa powder. Remember gently fold; do not whisk! We need to keep all of that lovely air in for a light mixture.
Grease 6 ramekins with butter
You don’t have to be fussy about filling the ramekins in a pretty fashion, generally you won’t be serving in them in the ramekins, so if the mixture spills down the sides, don’t worry!
Bake in the oven for 8 minutes.
My oven is really hot, you may need to adjust this time to suit your own oven. 8 minutes in my oven @ 180 and they are beautifully molten inside 🙂
Decorate your plates while the puddings are in the oven. When you remove them from the oven you will need to work very quickly to ensure that each one is molten when it reaches the table! If left lying around they will continue to cook!
Enjoy Mothers Day everyone x