Lexie’s Gooey Chocolate Puddings
My niece Lexie is a complete chocoholic. Given the choice between ‘Mummy and Chocolate’ she famously chose Chocolate.
We invited her along to come and cook on one of our live cooks and when asked what dessert we should cook the answer was obviously chocolate.
A scan of a few of my recipe books and we decided we’d modify one from Bill Granger’s Open Kitchen cook book.
Makes 6
Cooking surfaces
BBQ Temperature
Ingredients
- 100g good quality dark chocolate
- 100g Dairy Milk chocolate
- 100g unsalted butter
- 3 eggs, lightly beaten
- 115g sugar
- 2 tbsp plain flour
Equipment
- Small ramekins
Method
- Preheat your Big Green Egg to 200°C with it setup for baking. Place the baking stone on top of the stainless grid, on top of your ConvEGGtor feet up. Allow 20 mins at this temperature for the baking stone to heat up.
- Over a pan of simmering water, place a bowl containing your butter and chocolate. As this heats up, stir it frequently until the butter and chocolate has melted together.
- In another bowl, whisk together your eggs, sugar and flour.
- Once the chocolate mixture has melted, gradually mix it into the egg mixture.
- Once it is all combined, spoon it into ramekins. You can pre grease these but to be honest, it’s not necessary if you’re going to eat them out of the ramekins.
- Place the ramekins on a baking tray, leaving a gap between them, and put into the Egg.
- Cook for 15-20 minutes until the sides of the mixture have set but the middle is still wobbly.
- Take them from the Egg and allow to cool for about 5-10 minutes.
- You can either serve them with some cream or crème fraîche, or just garnish with a raspberry and some mint.
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