|Serves: 6 people||Recipe course: Puddings||Total time (min.): 18||Complexity (1 to 3): 2|
Butter 50 grams
Cocoa powder 50 grams
Dark chocolate 120 grams
Butter 110 grams
Caster sugar 140 grams
Plain flour 50 grams
Prep. (Before you begin)
1 - Melt the butter from Ingredients 1.
2 - Break up the dark chocolate.
3 - Cut the butter from Ingredients 2 into cubes and leave at room temperature to soften.
Fit the Whisk tool to the machine.
1 - Brush the Dariole moulds with the first item of Ingredients 1 (butter).
2 - Add the last item of Ingredients 1 (cocoa powder) to each side of the Dariole moulds.
3 - Rotate the moulds to line them with cocoa powder and tap out any excess.
4 - Place prepared moulds onto the baking tray.
5 - Chill in the fridge until needed.
1 - Add Ingredients 2 (chocolate, butter) into the saucepan.
2 - Heat on a low heat until melted.
3 - Set aside.
1 - Add the first 2 items of Ingredients 3 (eggs, sugar) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed Max for 3 minutes.
4 - Add the last item of Ingredients 3 (flour) into the Mixer bowl.
5 - Mix on speed 2 for 3 minutes.
6 - Transfer the chocolate mixture into the Mixer bowl.
7 - Mix carefully until combined.
8 - Pre heat the oven to 200ºC.
9 - Retrieve the moulds from the fridge.
10 - Pour the contents of the Mixer bowl into the moulds, leaving a 2 cm gap at the top.
11 - Bake for 8 minutes at 200ºC.
12 - Remove from the oven and leave to stand for 1 minute.
13 - Invert the moulds onto a plate.
14 - Serve.