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Recipe for :

Molten Chocolate Puddings

Bill GrangerThis recipe comes from Chef Bill Granger and is featured in his new book Every Day.

Bill Granger has always had a passion for cooking. He is a self-taught cook with a strong philosophy that food should always be a joy, never a chore. He opened his first restaurant, bills, in Sydney's Darlinghurst when he was 22 and the second just three years later. A third Sydney restaurant was opened in July 2005. All were immediate successes and are established as favourite destinations for locals and tourists alike. There are many people for whom a visit to Sydney is simply not complete without a meal at bills.

As resident food writer for The Sydney Morning Herald and a leading contributor to many food publications around the globe, Bill leads an energetic life. His previous cookbooks, bills sydney food, bills food, bills open kitchen and simply bill are international best sellers. His debut television series, bills food, was launched in Australia in 2004 and swiftly acquired by TV networks around the world, including the BBC in the UK. Popular demand has quickly led to the filming of a second series, shown simultaneously in Australia and the UK, and with more countries set to follow.

To find out more about Bill Granger <click here>

Ingredients

50 g (1 3/4 oz) unsalted butter, plus a little for greasing
50 g (1 3/4 oz) dark chocolate, chopped
1 egg, plus 1 extra egg yolk
1 1/2 tablespoons caster (superfine) sugar
1 teaspoon plain (all-purpose) flour

To serve:
Unsweetened cocoa powder, to dust
Creme fraiche

Method

  • Preheat the oven to 220°C (425°F / Gas 7).
  • Butter two 250 ml (9 fl oz / 1 cup) ovenproof ramekins and dust with cocoa powder, shaking out any excess.
  • Melt the chocolate and butter together in a bowl over a pan of gently simmering water.
  • While the chocolate is melting, with an electric whisk, beat the egg, egg yolk and sugar until pale and thick.
  • Pour the melted chocolate into the egg mixture.
  • Sift in the flour and gently fold in.
  • Spoon into the ramekins and bake for 10 minutes.
  • Serve either in the ramekins or turned out onto serving plates. Dust with cocoa and serve with crème fraiche.

Serves 2

Bill Granger
www.bills.com.au

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