- 530g Cru Virunga dark chocolate
- 210g butter
- 5g fresh yeast (or equivalent amount of dried yeast)
- 2 medium eggs
- 4 egg yolks
- 65g sugar
- 55g strong flour, passed through a fine sieve
- Melted butter for greasing
- Cocoa powder for dusting
Baked chocolate pudding from Alan Bird
Baked chocolate pudding from Alan Bird
This recipe is for baked chocolate pudding from chef Alan Bird of Bird of Smithfield, in association with RATIONAL UK.
Ingredients
Method
Lightly butter inside the 8 x 8cm stainless steel rings and dust with cocoa powder.
Melt the chocolate and butter in a bowl over a pan of simmering water to blood temperature, stirring constantly, ensuring that there is no water ingress into the chocolate.
Take care not to overheat this mixture. Let it cool down slightly if it does get too hot.
Place the yeast into the melted chocolate and stir until it has dissolved, then remove the pan from the heat and pour the mixture into a stainless steel bowl. Whisk the flour into this mix.
Pre-heat oven to 190ºC/gas mark 5.
In a food mixer, whisk the egg, egg yolks and sugar together on a high speed until the mixture has doubled in volume.
Fold this mix slowly into the chocolate and folding in carefully.
Place the mixture into a piping bag and pipe equally between the 8 rings, filling them 1 cm from the top. Let these rest for 10 minutes in the fridge before baking. Bake for 9–10 minutes. The pudding should still be soft in the centre.
Use a small sharp knife to gently release and remove from the rings.
Lift with puddings carefully with a palette knife and place onto a band of painted & melted chocolate and serve with blood orange sorbet and orange crisp.
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