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Greg and Lucy Malouf
Chocolate fondant pudding cakes with Turkish delight by Greg and Lucy Malouf.
Chocolate fondant pudding cakes with Turkish delight by Greg and Lucy Malouf. Photograph: Alan Benson
Hot chocolate puddings are hard to resist and this recipe, with a hidden cache of softly melting Turkish delight jewels, is one of the first to vanish whenever Greg includes it on the menu.
Yesmovies There’s no avoiding the fact that, for molten perfection, you need to use the correct kind of mould (metal, for even heat distribution) and you need to be extremely well acquainted with your oven.
We recommend baking a sacrificial test pudding – or even a whole batch – to check temperature and timings. But once you’ve cracked it, you’ll have a speedy and impressive dessert recipe on hand to wow dinner guests. You can prepare the batter up to six hours ahead: fill the moulds, cover with plastic wrap and refrigerate, then bake straight from the fridge, adding another minute to the cooking time.
Serve with cream or ice cream. We also love creme fraiche, as the slight tang offsets the richness of the puds.
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unsalted butter 150g, plus extra for greasing
good-quality dark chocolate 130g (50-60% cocoa solids), chopped or broken into small pieces
eggs 250g (around 5)
caster sugar 160g
vanilla extract 2 tsp
plain flour 65g
ice cream, creme fraiche or whipped cream to serve
For the Turkish delight “jewels”
icing sugar 1 tbsp
cornflour 1 tbsp
Turkish delight 100g – we like orange blossom or pistachio
You will need eight 6.9 × 6cm metal timbale or dariole moulds
For the Turkish delight “jewels”, combine the icing sugar and cornflour in a bowl. Cut each piece of Turkish delight in half. Roll it out on your work surface into a long skinny snake, around 5mm thick. Cut into little coins, dust lightly with the icing sugar mixture, then set aside.
Preheat the oven to 180C/gas mark 4. Liberally grease the metal timbale or dariole moulds.
Put the butter and chocolate in a heatproof bowl and place over a saucepan of barely simmering water, making sure the water doesn’t touch the base of the bowl. Stir occasionally until the butter and chocolate have melted. (Alternatively, put them in a microwaveable container and cook on full power in 20 second bursts until the chocolate has all but melted.) Stir to combine evenly, then leave to cool slightly.
Combine the eggs, sugar and vanilla extract in the bowl of an electric mixer and beat with the paddle attachment until very pale and fluffy, about 5 minutes.
Sift on the flour and fold it in gently by hand. Now add the cooled chocolate mixture and fold in gently and evenly. Finally, fold in 90g of the Turkish delight jewels, reserving the rest for later.
Spoon the batter into the prepared moulds to about three-quarters full, then sit them on a large baking tray.
Bake for 7½ minutes, or until the puddings are puffed, and the surface springs back when lightly pressed. Remove from the oven and leave to rest for 1½ minutes. Use a small knife to run around the sides, then turn the puddings out onto dessert plates, decorate with extra jewels of Turkish delight and serve straight away with ice cream, chilled creme fraiche or whipped cream.