Molten Chocolate Cakes (a.k.a. gourmet microwave puds)

I mentioned the other day that I've been trying to nip a nasty habit of mine in the bud. The habit is buying those delicious Gu chocolate puddings and I think I've found the solution, with thanks to Donna Hay's Simple Essentials: Chocolate (I have had so much mileage out of that book!).

I've made these molten chocolate puddings a few times now, and as well as being quick to put together, the recipe makes four... Which leaves leftovers to reheat later.

Obviously the making of the recipe takes a little longer than shoving a pre-made pud into the microwave for 30 seconds - I'd say the total assembly time is 10 minutes max and 12 minutes to cook - but if you have to factor in a trip to the supermarket because you've already eaten the ones you bought on shopping day (a common occurrence around here) then it's probably quicker. And reheating them once they're made is back to a speedy 30 second zap.

The original recipe calls for dark chocolate, and I've most often made them with 70%, because we usually have some in the cupboard (I can resist eating chocolate that dark so it lasts!), but I've tried with other varieties too and I think I prefer 50%. The 70% is very dark, and makes me want to revert to the sweeter Gu ones, though if you prefer dark chocolate you might be satisfied with the intense flavour.

The milk chocolate version (which is what is shown in the photos) yields a very caramelly result, which is delicious but a bit too sweet when paired with ice-cream, which I view as an essential part of the pudding experience. The different composition of milk chocolate also changes the chemistry a little - the recipe still works but it takes longer to cook.

50% dark chocolate sits nicely in the middle, not too sweet, plenty of deep chocolatey flavour but not so intense.  

So I'm sold - so long as I can resist the temptation to buy them (and at about $8 for two that shouldn't be hard) these should fill the chocolate-pudding shaped hole in my life from now on.

What's your biggest snack weakness? Do you like an evening sugar hit like me or do you have a different craving?

Molten Chocolate Puddings (from Donna Hay's Simple Essentials: Chocolate)
150g dark chocolate (I prefer 50%)
100g butter
2 eggs
2 egg yolks
1/4 cup / 55g caster sugar
2 Tbsp flour

Preheat oven to 180 C. Grease four ramekins or muffin pans.

In a saucepan over a gentle heat, melt together the chocolate and butter.

In a separate bowl, whisk eggs, yolks and sugar until light and fluffy.

Fold together chocolate mixture, egg mixture and flour until all ingredients are combined. Divide between the four dishes and bake for 12-15 minutes or until the puddings are puffed.

Serve with ice-cream or cream.