Chocolate Lava Pudding

Three words to evoke the inner chocolate addict within you.

Chocolate Lava Pudding is the crème de la crème of tiny puddings.

You have been warned...

Oozing warm chocolate flows slowly down my spoon as I write this.

Any drips could potentially mean waste (NOT an option) and I find it increasingly difficult to put down the shiny silver spoon but I must as this recipe is too decadent not to share with my fellow lovers of chocolate.

Chocolate Lava Pudding

300g dark chocolate buttons
300g unsalted butter
6 whole eggs
6 egg yolks
150g caster sugar
150g plain flour

Makes 10

In a bain marie, melt the chocolate buttons and butter together, stirring until smooth and set aside to cool. In a separate bowl, using a whisk cream together the whole eggs and yolks with the caster sugar (Using electric beaters is effective if you happen to loathe whisking). Gently fold all the melted chocolate into the eggs, then slowly sift the plain flour into the bowl and continue folding until completely incorporated, without lumps.
Butter and flour 10 cake moulds, then fill each mould approximately to the brim. Place each cake mould onto a baking tray, then bake in a preheated oven at 170 degrees Celsius for 12 minutes. Allow to cool slightly and set in the mould, then remove from the mould and serve slightly warm with vanilla bean ice-cream, dark chocolate ganache, a candied vanilla bean and a generous dusting of vanilla bean icing sugar.

Your miniature chocolate lava pudding will have a slight crust on the edge and a soft chocolate centre, that will sink to form a small well on cooling.

Now I know I was going to try to avoid using instagram pictures if I'm blogging at home but I simply had to include this little picture, because it's so sweet.

And if you don't have to go to bed, I'd recommend this pudding with a delicious macchiato (Tiny Teddy optional- Although he looks as relaxed as we were, as if he were in a coffee cream bath).

We shared the last pudding at home with two duelling teaspoons, next to the warm heater. It was the kind of night where you sit with your feet over your best friend's lap, under a blanket, wearing fluffy socks, hooded jumpers and acid wash jeans with endless episodes of Friends.

Chocolate lava pudding is decadent and rich, no matter how you enjoy it.

Bella xx

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Cheeky Poached Pears in White Wine with Chocolate Sauce

Leftover white wine can go sour very quickly if you forget about it for a few days, and that is exactly what happened to some sad little bottles in our refrigerator recently. Now, I could have spilled their liquid contents down the sink in several short glugs but I felt they deserved a little more respect than that, so I purchased six small Forelle (Corella) pears to cheer them up. In Australia, Forelle pears are usually picked in March and are available from April until August. They are a gorgeous little pear to sit demurely in your fruit bowl, and add a delicate sweetness to a Summer salad however, they really show-off when you get them a little bit 'drunk'.

Cheeky Poached Pears in White Wine with Chocolate Sauce

3 cups (750ml)white wine
1 cup (250ml)water
100g brown sugar
1 tsp vanilla extract or vanilla paste
half lemon
6 Forelle (Corella) pears, peeled, halved and cored

200g chocolate
1 Tbs butter
100ml thick cream

Servings: 6

In a large saucepan or pot bring the sugar, wine and water to the boil. Squeeze the lemon over the pot, then drop it into the liquid. Add the vanilla and reduce to a simmer.
Peel, halve and core the Forelle pears. I chose Forelle pears because they are quite small in size and a single serving would consist of two halves, drizzled with the chocolate sauce.
Place the pears into the pot and gently simmer the syrup until the pears soften slightly. For 6 pears, this usually takes about 20-30 minutes, then remove the lemon.
I love how the pears change colour from a soft cream to develop a golden-translucsent caramel hue. At this point, you should remove them from the heat because let's face it, they'd be quite tipsy.

To make the chocolate sauce, simmer water in a saucepan, then remove the pan from the heat and place a bowl with the chocolate over the pan. Allow the chocolate to sit for one minute before stirring with a metal spoon. Add the butter and stir until combined with the chocolate to create a glossy sauce. Slowly pour in the cream, stirring constantly until well incorporated. Can you believe the chocolate sauce is that simple?!

To serve, scoop the pear halves out of the warm syrup with a slotted spoon and place directly into a serving bowl. Drizzle the pear halves with a generous spoonful (or two) of the chocolate sauce and enjoy the dessert with a friend after dinner, or by yourself with a good book in the afternoon.

I enjoyed mine the next day on an unseasonably cool afternoon on my balcony, whilst listening to Flightless Bird. It was a beautiful afternoon and the rested pears tasted even more exquisite the day after I poached them.

For the chocolate sauce I actually used milk chocolate as I had used all of our dark chocolate for the mint chocolate ganache I made a few weeks ago. Though the colour of the sauce was not as rich and deep as the dark brown I had wanted, it did compliment the pears beautifully and softened the 'drunken' syrup flavour from the wine.

Now wasn't that worth saving your white wine?

I will publish my next little post in about an hour or so. I've got a little message to share with you all about a beautiful friend of mine...

Bella xx

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