Georgina's Chocolate Steamy Pudding
When I think about it, (and I do spend a considerable amount of time thinking about it) chocolate pudding and romance go together quite nicely. After all, chocolate has so many applications in the area of romance, and I’m not just talking about that not-quite-right-in-the-pants-since-we-tried-out-that-Cosmo-food-tip incident.
I’m talking about the variety of joy one feels when stuffing one’s face full of chocolate cake while reading the naughty bits of your romance du jour in a cafe. Armed with confectionary, no one would dream of questioning all those breathy little sighs you’re making or that satisfied smile at the end.
It’s chocolate after all.
THE CHOCOLATE STEAMY PUDDING
(If you’re pedantic, it’s a flourless chocolate cake.)
1/3 cup of cocoa powder
1/3 cup of hot water
150 grams of melted dark chocolate
150 grams of melted butter
1 and 1/3 cups of brown sugar
1 cup of hazelnut meal (you can grind whole nuts in coffee grinder/blender if you can't find the meal)
4 eggs, separated
Preheat oven to moderate and have 20cm tin greased and ready to go.
Step 1: Blend cocoa and hot water together in a large bowl until smooth. Then stir in the chocolate, butter, sugar, hazelnut meal and egg yolks.
Step 2: Beat the egg whites until soft peaks form. Fold whites into chocolate mixture in two batches.
Step 3: Pour cake batter into your baking tin. Pop in the oven and bake for approximately 1 hour or until firm.
Step 4: Once done, leave your Steaming Pudding in the tin for 15 minutes or so before turning out. Make sure you keep the top side up. Dust with extra cocoa if you'd like and then serve.