Flourless whisky chocolate puddings
Servings: 12
Think of this as an Irish coffee, in solid form. The espresso and whiskey balances brilliantly with the broody sweetness of couverture chocolate and cocoa. ‘Couverture’ refers to the quality of the chocolate, with a greater percentage of cocoa butter and finer texture, which gives it that rich, melt-in-the-mouth result we crave in chocolate desserts. Speaking of ‘melting’, this is the melt-n-mix kind of batter that’s easiest of all to make, and it’s gluten-free!
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Ingredients
- 200 g couverture dark 70% chocolate
- 250 ml pouring cream
- 50 g butter
- 50 ml strong espresso coffee
- 1 tsp vanilla paste
- 1 tbsp whisky
- Pinch sea salt flakes
- 30 g Dutch cocoa powder
- 190 g firmly packed dark brown sugar
- 125 g almond meal
- 1 tsp baking powder
- 3 eggs beaten
- Cream for serving
Instructions
- Preheat oven to 180℃ (160℃ fan).
- Line a 12-hole muffin tin with paper muffin wraps or baking paper.
- Break chocolate into pieces and place into a large bowl. I like to use the kind that’s already in chip form, but if you’ve bought a bar of good quality dark chocolate from the shops, just whack it against the kitchen bench a bit to break it up before opening.
- In a saucepan, heat cream and butter until bubbling, then pour over the chocolate in a large heat-proof bowl and leave to sit for 10 minutes.
- Make the espresso and pour into the melted chocolate bowl along with the vanilla and whiskey and salt flakes. Stir until incorporated, then add in the cocoa, sugar, almond meal and baking powder and give it a good whisk until all of the lumps disappear.
- Whisk beaten eggs in until well combined, then pour into prepared muffin tin and cook for 25-30 minutes or until the tops spring back when touched. You want the pudding to be a little undercooked, so it has that fudgy character when cooled. Serve warm with cream.
- These can be stored in airtight container in fridge for up to 4 days, and microwaved for 30 seconds to serve. They can be kept in the freezer and defrosted and heated as above to serve.
