Gluten-Free Chocolate and Raspberry Puddings and...The Charge Nurse
Author: 
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A gluten-free raspberry and chocolate molten pudding that's as light as a feather with a delicious rich sauce
Ingredients
  • 4 tbspns raspberry jam
  • 4 tbspns freshly squeezed orange juice
  • 65g butter
  • 150g milk chocolate
  • 50g dark chocolate
  • 1 tbspn chocolate hazelnut spread
  • 100g light demerara sugar
  • 3 large eggs, separated
  • raspberries to decorate
Instructions
  1. Preheat the oven to 200C (fan-force 180C).
  2. Lightly butter 4 Le Creuset ramekins.
  3. Stir the orange juice into the raspberry jam and spoon into the bottom of each buttered ramekin.
  4. Break the chocolate into a heatproof bowl and add butter. Sit over a saucepan of gently simmering water. Stir until completely melted.
  5. Meanwhile, put the sugar into a large bowl with the egg yolks and beat well until thick, pale and creamy.
  6. Stir the chocolate mixture until smooth then gently fold it into the creamed sugar and egg yolks.
  7. Whisk the egg whites until they form soft peaks and quickly fold them into the chocolate mixture. Gently spoon into the cups over the conserve.
  8. Put hte ramekins in a roasting tin an dadd enough boilings water to come up 2.5cms (1 inch) up the sides of the cups. Back for 20-25 minutes or until the tops are risen and quite firm to the touch. The centres will still be wobbly with a delicious hot raspberry sauce beneath.
Recipe by Hotly Spiced at http://hotlyspiced.com/gluten-free-chocolate-and-raspberry-puddings-and-the-charge-nurse/