Simon Gault’s Roast Chocolate Pudding With Vanilla Mascarpone

I have been cooking this recipe for years in the restaurant and I don’t anticipate it going anywhere very soon. I hope it becomes a firm favourite in your repertoire.

Match with Selaks Reserve Dessert Wine.

Serves: 6
Prep Time (approx.): 15 Mins + Refridgeration
Cooking Time (approx.): 15-20 Mins

Ingredient:
5 eggs
5 yolks
1/3 cup sugar
250g dark chocolate (at least 72% cocoa solids)
250g butter, plus extra for the moulds
3 tbsp flour
2 tbsp cocoa powder
Icing sugar for dusting
200g or 6 tbsp mascarpone cheese
1 tsp vanilla essence or beans from 1 vanilla pod
6 tbsp almond slithers, toasted

Method:
Preheat the oven to 185°C. Using an electric beater, whisk the eggs and yolks with the sugar until thick and pale.

Melt the chocolate and butter in a double-boiler or in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning. Fold the melted chocolate mixture in to the egg mixture until combined and of an even consistency.

Sift the flour over the mix and fold in until completely incorporated with no lumps. Transfer the mixture to a piping bag and place in the refrigerator until firm.

Grease 6 baked bean cans (or dariole moulds) with butter, lightly dust with cocoa powder and place on a tray or baking paper. Once the mixture is firm, pipe in to the moulds, then refrigerate until set.

Place the chocolate puddings on an oven tray and bake for 16 minutes. Remove from the oven and, very importantly, to avoid cracking let them stand for three minutes before turning them out. Turn out the puddings on to individual plates and dust with icing sugar.

To garnish mix mascarpone cheese and vanilla together and serve with the chocolate puddings. Finish by sprinkling with toasted almond slithers.

Indulge with great company and a glass of Selaks Reserve Dessert Wine.