Chocolate puds. Mmm. Are you picturing it?
These are very special chocolate puddings. Gluten Free of course.
I was approached by London chocolate makers Charbonnel et Walker to devise a yummy, special recipe for them using some of their delicious chocolate.
How could I say no?
I felt a big tinge of excitement when the package of chocolate arrived; I had to resist eating the entirety before my cooking day, Sunday. It was only a night, and for those of you sweet lovers, I’m sure you can relate to how hard it is to resist bars of unopened chocolate.
Then I thought. Sometimes I buy chocolate and it’s gone within seconds. Sadness occurs and the panic begins to start when you’re slowly savouring the last piece in your mouth. When cooking with chocolate however, you can create something that will last almost a few days and if successful resistance, a week perhaps. If you’re like me and you just can’t finish your evening without a pudding moment, this recipe will ensure you get that moment every night without hassle.
So there was I, the frugal chocolate maker, in the kitchen armed with Dark chocolate with Ginger and Fine Dark Chocolate. There is so much pleasure in chopping chocolate, you just know it’s going to be melted next.
I’ve been going through a ‘Financier’ phase- small cakes made of almond flour, they are so dainty and light to eat. So very moist. Don’t you hate that word? Moist? They’re usually made with added fruit- my favourite being raspberry ones, so i thought a natural combination to add a bit of zing, with some orange marmalade and zest, was a wonderful idea.
It felt like a Christmas-y choice of flavours but Sticky Ginger, Chocolate and Orange Financier Pudding Cakes seemed like a yummy pudding to look forward to every day of the working week. Especially with lots and lots and lots and lots of double cream. I topped my puds with chocolate ganache and cubes of crystallised ginger for even more decadence.
These are so very sweet. Ginger chocolate should really be used more in my cooking- it provides a very powerful flavour even if using just a small quantity. Enjoy in front of some rubbish evening television while your partner’s tutting at your obsession with chocolate. ;)
Sticky Ginger Chocolate and Orange Financier Pudding Cakes.
125g unsalted butter
50g Charbonnel et Walker Fine Dark Chocolate (chopped)
50g Charbonnel et Walker Dark Chocolate with Ginger (chopped)
300g Shred less Marmalade
150g Light Muscavado Sugar
Pinch of Salt
2 Large eggs
75g Ground Almonds
75g Gluten Free Plain Flour
1 ½ teaspoons of Baking powder
Pinch of Salt
Non Stick 12 Cup Muffin Tin
100g Charbonnel et Walker Fine Dark Chocolate (chopped)
100ml Double Cream
Zest of 1 orange
Crystallised Ginger cut into cubes
Preheat the oven to 180 degrees and line your muffin tray with paper cases.
Put the Butter in a saucepan to melt on a very low heat. Once melted, stir in the chopped 50g of ginger and 50g of fine dark chocolate to melt. Take the pan off the heat to do the majority of the melting.
Add the Light muscavado sugar, salt, shredless marmalade and stir well.
Fold in each of the eggs delicately until all is combined.
Sieve through and mix together the plain flour, almond flour and the baking powder in a separate bowl.
Gradually add the sifted flour mix to the gooey chocolate mix bit by bit until well combined. Do not mix roughly.
Pour the mixture into your muffin tray up to ¾ of the way.
Put in the oven for 25-30 minutes – or until a cake tester comes out clean.
Bring the double cream to the boil then remove from the heat.
Stir in the chopped chocolate and whisk thoroughly until smooth
When your cakes are cool – dip them into the ganache and shake them until any excess comes off.
Top with the orange zest or Crystallised Ginger.