Hot Gooey Chocolate Puddings

INGREDIENTS

230g 70% chocolate
4 tablespoons butter
1 teaspoon vanilla essence
¼ teaspoon salt
4 egg yolks
6 tablespoons sugar
2 tablespoons cocoa powder
3 egg whites

METHOD

If your eggs are in the fridge, take them out at least 20 minutes
before you start.

Heat your oven to 200 Celsius and lightly butter 6 rammikins,
then dust with cocoa powder and set aside (not the measured cocoa
powder).

Break up the chocolate into small pieces (whacking it with a
rolling pin does the trick) and place the chocolate and butter
into a small pot on a low heat. Heat the mixture, stirring
constantly until the chocolate has melted. Now take off the heat,
add the vanilla essence and salt, stir well and set aside.

Separate the egg yolks and the whites putting 3 whites aside for
use later.

Add the egg yolks to a large bowl and beat the yolks for about 30
seconds. Then add ½ the sugar(3 tablespoons) and cocoa powder
and beat well until thick and glossy. Now add the chocolate
mixture and mix with a metal spoon in a folding motion until
blended and thick.

Now in a separate bowl add the 3 egg whites and beat on high
until you reach stiff peak stage. (If you lifty the beaters out
of the mixture the peak does not collapse), now add the remaining
3 tablespoons sugar and beat until smooth and glossy as if you
were making meringues.

Add the egg whites to the chocolate mixture and fold in gently
with a metal spoon. It must be evenly combined with a few white
streaks. Spoon into the rammikins about ¾ full.

Place in the oven for 12 to 14 minutes or until the tops are
cracked.

Serve immediately in or out of the rammikins. If you are removing
them from the rammikins, allow them to cool for a few minutes
then slide a sharp thin knife around the edges first. Serve with
a little vanilla ice cream or fresh beaten cream.

These are seriously good.

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