Recipe
for :
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Molten
Chocolate Puddings
|
|
 This
recipe comes from Chef
Bill Granger and is featured in his new book
Every Day.
Bill
Granger has always had a passion for cooking. He is
a self-taught cook with a strong philosophy that food
should always be a joy, never a chore. He opened his
first restaurant, bills, in Sydney's Darlinghurst
when he was 22 and the second just three years later.
A third Sydney restaurant was opened in July 2005. All
were immediate successes and are established as favourite
destinations for locals and tourists alike. There are
many people for whom a visit to Sydney is simply not
complete without a meal at bills.
As
resident food writer for The Sydney Morning Herald and
a leading contributor to many food publications around
the globe, Bill leads an energetic life. His previous
cookbooks, bills sydney food, bills food,
bills open kitchen and simply bill are
international best sellers. His debut television series,
bills food, was launched in Australia in 2004
and swiftly acquired by TV networks around the world,
including the BBC in the UK. Popular demand has quickly
led to the filming of a second series, shown simultaneously
in Australia and the UK, and with more countries set
to follow.
To
find out more about Bill Granger <click
here>
Ingredients
50
g (1 3/4 oz) unsalted butter, plus a little for greasing
50 g (1 3/4 oz) dark chocolate, chopped
1
egg, plus 1 extra egg yolk
1 1/2 tablespoons caster (superfine) sugar
1 teaspoon plain (all-purpose) flour
To
serve:
Unsweetened cocoa powder, to dust
Creme fraiche
Method
- Preheat
the oven to 220°C (425°F / Gas 7).
- Butter
two 250 ml (9 fl oz / 1 cup) ovenproof ramekins and
dust with cocoa powder, shaking out any excess.
- Melt
the chocolate and butter together in a bowl over a
pan of gently simmering water.
- While
the chocolate is melting, with an electric whisk,
beat the egg, egg yolk and sugar until pale and thick.
- Pour
the melted chocolate into the egg mixture.
- Sift
in the flour and gently fold in.
- Spoon
into the ramekins and bake for 10 minutes.
- Serve
either in the ramekins or turned out onto serving
plates. Dust with cocoa and serve with crème
fraiche.
Serves
2
Bill
Granger
www.bills.com.au
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