BIZCOCHITOS CREMOSOS DE CHOCOLATE {MELTING CHOCOLATE PUDDINGS}

1. This I guess could be the chococolate dessert of our era. Most of the restaurants I go have it in their menus and it´s been a while since I haven´t eaten one, I´m a chocolate freak and when I saw this recipe in a local magazine, from Berasategui, I had no doubt and decided to make it to see how it comes. It´s very light, very chocolatey with the melted fudge-chocolate inside that oozes out as youj put your spoon in. What I really think is that this dessert is a complete mortal sin.

Tiempo de preparación: 50 minutos

Dificultad: fácil

INGREDIENTES PARA 4 MOLDES

150 gramos de chocolate negro al 70% de cacao

160 gramos de mantequilla

2 huevos grandes

125 gramos de azúcar

90 gramos de harina

4 onzas de chocolate con leche, o 8 onzas o frambuesas o lo que apetezca

PREPARACIÓN

1. Lo primero de todo, fundir el chocolate con la mantequilla en un cazo al baño Maria, con cuidado que el cuenco no toque el agua. Cuando se derriten, darle unas vueltas hasta que se vea suave y brillante. Mientras tanto, batir los huevos con el azúcar hasta que la mezcla doble en volumen. La rapidez dependerá de la batidora eléctrica que usemos.

2. Ahora, incorporar el chocolate y la mantequilla derretidos y mezclarlo lentamente con una lengua de goma. Hay que tener paciencia para mezclar todo bien. Incorporar la harina también en tres tandas, removiendo con cuidado haciendo movimientos envolventes.

3. Encamisamos los moldes con papel de cocina y bien untados de mantequilla, y precalentamos el horno a 180º durante 10 minutos. Colocamos en cada uno de los moldes hasta la mitad la mezcla de chocolate y colocamos una pastilla de chocolate en cada una o como en mi caso dos. Cubrimos esas pastillas con mas mezcla. Si no los vamos a hornear en este punto, se pueden cubrir con plástico y conservar en el frigorífico hasta que se vayan hornear.  Ya los podemos hornear entre 15 y 20 minutos dependiendo de cada horno.

MELTING CHOCOLATE PUDDINGS

Hands on time: 50 minutes

Difficulty: Easy

INGREDIENTS SERVES 4

150gr chocolate with a 70% of cocoa

160gr butter

2 big whole eggs

125gr sugar

90gr flour

4 pieces of chocolate squares

METHOD

1. First of all place the broken-up chocolate, along with the butte in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn´t touch the water. Then, when melted, remove it from the heat the give it a good stir until it´s smooth and glossy. While the chocolate is melting, place the sugar and whole eggs in a large mixing bowl, whisk on a high speed with an electric hand whisk until the mixture has double in volume. The time taken will depend on the power of your whisk.

2. When you have a mousse-like mixture, pour the melted chocolate mixture and using a rubber ended spatula carefully fold everything together. Patience is needed here as careful folding movements are needed. Sift the flour over the mixture in three times. Fold the flour with the rest of the mixture 

3. The ramekins will be covered with baking paper and generously brushed with melted butter. Pre-heat the oven to 180ºC for 10 minutes. If you are not going to bake all, keep the ones for later covered in cling film inside the fridge. So divide the mixture between the pudding ramekins and cover them in clingfilm, kept them in the fridge until you need them. Bake them now between 15 and 20 minutes, this will depend on every oven.

¡LISTO! / DONE!