Chocolate Pudding by Neil Morris

Ingredients:

50g unsalted butter, plus extra to grease 
2tsp cocoa powder, to dust 
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces 
1 free range egg 
1 free range egg yolk 
60g caster sugar 
2tbsp Tia Maria liqueur (optional) 
50g plain flour, sifted 
Icing sugar, to dust 
Vanilla Ice cream to serve  

Cooking Method

1. Preheat oven to 160 degrees centigrade (gas mark 3) 

2. Butter four ramekins (7.5cm in diameter) then dust liberally with cocoa, shake out any excess 

3. Slowly melt chocolate and butter in small bowl over pan of hot water, take off heat, and stir until smooth. 

4. Leave to cool for 10 Mins. 

5. Whisk the whole egg and egg yolk and sugar together until pale and thick. 

6. Fold in the chocolate mixture and add Tia Maria (if required) 

7. Divide the mixture into ramekins and bake for 12 mins (at this stage you can place in fridge until needed but you must increase cooking time an extra two mins.) 

8. Once cooked turn out fondants onto warmed plates 

9. Dust tops of fondant with icing sugar 

10. Serve with a portion of Ice cream 

Serves 4

Preparation Time: 15 Minutes

Cooking Time: 12-14 Minutes 

Recipe by Neil Morris, Ego Restaurants, Group Head Chef