*Bangs head on table*
That is for writers' block.
And procrastination (ooh latest episode of Top Chef: Just Desserts! Dexter! Weeds! Glee!)
*Bangs head on table*
That is for not knowing what to write on blog posts anymore. I can't even muster a naughty innuendo or a deliciously dirty dialogue about chocolate. I stared at my drafts literally for 20 minutes without typing anything. Meanwhile I was imagining what I'd look like with a mohawk and more tattoos. Productive I am not.
*Bangs head on table* x 2
Finally, that is for the guilt that I'm currently feeling because of neglect. This blog is like my baby but lately I've had no motivation or time for it. I guess that's the price to pay for emancipation and a decent grade (three and half months to go!) but I still can't help but feel frustrated that Candy Land is slowly gathering tumbleweeds.
My, what a gorgeous mound you are!
So I'm going to give you my usual thousand-apology spiel. The treats and baked goods are going to dry up a little for now but I promise that I'll try and pop in with a delicious offering as much as possible. After that, I'll be back with whisks blazing. For now, I give you something simple. Something unpretentious. What else but chocolate to soothe, temper and numb? It's amazing what a simple warm mound of baked chocolate can do for a frazzled soul but the real magic is when you break it open and out spills molten chocolate lava from its cavenous belly. This is therapy at its chocolatey best...especially with the help of ice cream.
Demolished with ice cream - the only way I know how!
Molten Chocolate Orange Puddings
Makes 4 large ramekins or 8 small pudding moulds
Grand Marnier Ganache Filling
40ml pouring cream
10ml Grand Marnier
75g dark chocolate (at least 60% cocoa solids), finely chopped
Chocolate Pudding
150g dark chocolate (at least 60% cocoa solids)
90g butter
30ml Grand Marnier
Rind of 1 orange
150g caster sugar
3 eggs
45g plain flour
30g Dutch processed cocoa powder
Method
For ganache filling - In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
For chocolate pudding - In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don't push it too far down).
Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch. Rest for 5-10 minutes, then turn out onto your serving plates.
Note - great thing about this type of fondant is that you can flavour the ganache filling and cake differently.
Print this recipe!
Recipe adapted from Gourmet Traveller
