Theobroma cacao is the botanical name of the tree whose beans are the source of cocoa. The Andes Mountains in South America are the home of this lovely tree. The large, dark green leaves can grow up to 40 cm in length and are distinctly veined. The small, creamy-white flowers are produced directly on the trunk of the tree in clusters. The fruit turns yellow when ripe and the beans, which are encased in a white pulp, are removed and left to ferment for a week before they are roasted.Chocolate lava pudding
Preparation time: 20 minutes
Baking time: 10 - 12 minutes
Total time: 32 minutes
Oven Temperature: 180° C
- 50 g melted butter, for brushing
- 50 ml cocoa powder, for dusting
- 180g dark chocolate, chopped into small pieces
- 200g butter, chopped into small pieces
- 4 eggs
- 4 egg yolks
- 200g castor sugar
- 200g cake flour
- 20ml cocoa powder
- Brush the melted butter all over the inside of nine 150 ml pudding moulds using upward strokes. Place them into the fridge or freezer until set and then brush them again with the melted butter. Add a spoonful of cocoa powder into a mould. Tip it so the cocoa completely coats the butter. Tap the excess cocoa out, and then repeat with all the moulds.
- Place a bowl over a pan of simmering water, and melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about 10 minutes.
- In another bowl whisk the eggs and yolks together with the castor sugar until thick and pale. Sift the flour and cocoa into the egg mixture, and then beat together.
- Pour the melted chocolate into the egg mixture in batches, mixing well between each addition. Evenly divide the batter between the moulds.
- Bake in a preheated oven for 10- 12 minutes. Allow to stand for 2 minutes before turning out.
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