Ingredients

• 150g Unsalted butter
• 330g Milk chocolate (chips or chopped)
• 2 Eggs + 1 egg yolk
• 30g Coco powder
• 70g Gluten free all-purpose flour
• 1.5tsp Bicarbonate soda
• 50g Caster sugar
• 20g Soft brown sugar
• 1tsp Vanilla extract
• 1⁄4tsp Xanthan gum
• Pinch of salt
• 100ml Double cream

QUACOWW 12 Pieces Pudding Moulds Aluminum Baking Cups Cake Mold Nonstick Pudding Cups Egg Tart Mold Muffin Tin Dariole Moulds Sturdy Moulds

Method

1. Firstly, you need to make the molten centre – you need to do this at least 6 hours before but I advise doing it the night before just to get it out the way.
2. heat the double cream in the microwave or in a pot over medium heat. When it begins to bubble take it off the heat and pour in 130g of the milk chocolate making sure that all of the chocolate is submerged in the cream. Leave for 2 minutes and then stir until you have a smooth chocolate ganache.
3. Pour the ganache into an ice cube tray and freeze for at least 6 hours.
4. Preheat oven to 180°C.
5. Weigh out your butter and the remaining 200g of chocolate into a saucepan and place over low-medium heat stirring continuously until both the butter and chocolate have melted. Transfer this to a mixing bowl and let sit for 5 minutes to cool slightly before adding the eggs.
6. Add your eggs to the mixing bowl and whisk until they are completely incorporated. Now add a pinch of salt, both sugars, and the vanilla extract and whisk until completely incorporated.
7. Sift in your flour, coco powder, bicarbonate soda, and xanthan gum and mix in until fully incorporated.
8. No prepare your pudding tins. Rub butter over the inside of 8 pudding tins. Now pour in some coco powder and shake until the buttered inside is coated in coco powder. This will stop your puddings from sticking to the inside of the tin.
9. spoon a layer of the batter (around 1.5-2cm deep). Then place your frozen ganache cube into the centre of the tin, making sure not to push it down much, and then cover the ganache with another layer of the batter making sure that there are no gaps.
10. Place in your pre heated oven for 15 minutes.
11. Once they have been removed from the oven, invert the tins onto a plate. Lift up the tin leaving the cake behind. Garnish with raspberries and sprinkle with icing sugar. Serve immediately.

I like to garnish mine with fresh raspberries and a dusting of icing sugar, but other fruits will work well too! It’s nice to add some fresh berries to give the dish some colour and a slightly tart flavour to balance out the sweet rich pudding.