Brush 8 x 3/4 cup-capacity (180ml) ovenproof dishes or ramekins with the melted butter and refrigerate until required. Place the chocolate and butter in a suacepan over low heat and stir until the chocolate s melted and smooth. Place the eggs, extra yolks and sugar in an electric mixer and whisk for 8-10 minutes or until doubled in volume. Add the chocolate mixture and mix to combine. Gnetly fold through the flour and spoon into the prepared dishes. Cover with plastic wrap and freeze until required.
Preheat oven to 180degrees (350 F) Remove the plastic wrap and place the dishes on a baking tray. Bake (from frozen) for 20-25 minutes or until the puddings are puffed. Dust with cocoa and service with ice-cream or cream.
TO FREEZE
Simply cover the puddings with plastic wrap and freeze for up to one month.
TO COOK
The puddings should be cooked straight from the freezer - there is no need to let them stand or defrost. Simply bake as instructed in the recipe.
Serving
Suggestions
Jay this receipe is really another name for a self saucing pudding, but I love it because you can prepare the ingredients and freeze it.
Originally Submitted
4/6/2013
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