I think I may have mentioned that my beloved doesn’t believe a meal is complete without dessert! If I do make one it will generally just be for him, or for guests. Furthermore, he’s none too keen on eating the same dessert several days running. This means I either have to make a small amount or something that’ll easily freeze in portions.
This chocolate dessert falls into the former category and, what’s more, tastes quite different depending on whether it’s hot or cold – a result! It’s also rather indulgent and you can easily serve a smaller portion after several courses, either cooking it before dinner or while guests enjoy the cheese course. Furthermore, it’s made with ingredients that most cooks will have in their fridge and cupboards.
Ingredients (serves 4 large or 8 small portions)
- 100g (31/2oz) dark (semi-sweet) chocolate
- 2 tbsp dulce de leche
- 2 medium organic eggs (approx. 55-60g shell on)
- 100g (1/2 cup) caster sugar
- 1/2 tsp espresso coffee powder
- 1/4 tsp fine sea salt
1. Pre-heat the oven to 160ºC/140ºC fan/gas mark 3 (320ºF/275ºF fan).
2. Chop or break the chocolate into small pieces and leave to melt, without stirring, in a heatproof bowl suspended over a pan of simmering water (or on a low heat in the microwave). As the chocolate melts, gently stir in the dulce de leche and turn off the heat.
3. Break the eggs into a large bowl, add the sugar, salt and coffee powder and beat until thick and fluffy.
4. Stir the chocolate and dulce de leche into the mixture. You need only two three or three stirs to incorporate it. Do not over-mix it.
5. Transfer to containers using a rubber spatula.
6. Put the containers into a roasting tin or baking dish. Pour enough boiling water to come halfway up the sides of them, then bake for 20 minutes until the surface is lightly crisp – like a macaron – and the inside rich, thick and creamy.
7. Serve with a teaspoon and, if you wish, some cantucci or brutti ma buoni (hazelnut) biscuits.
Sheree’s Handy Hints
1. As they bake, a soft crust appears on these puddings, while the inside stays rich and fondant-like. They will stay like that for an hour or two, should you wish to make them a little ahead of time.
2. Heatproof china ramekins are ideal for these, but you can also bake them in ovenproof cups. I’ll use espresso cups if I’m making them as a dessert at a dinner party.
3. The recipe is scaleable should you wish to make more (or less).
4. I have baked these chocolate puddings hot for dessert at lunchtime and then my beloved has enjoyed another one cold in the evening, when it is like a thick, fudgy chocolate mousse.
5. I think you could also play around with the flavour by adding a tbsp organic orange zest (chocolate-orange) rather than the 1/2tsp coffee powder which just enhances the chocolate flavour.
6. You might be wondering what to do with the rest of the jar of dulce de leche? Never fear, I have some ideas
- A dollop of dulce de leche in your coffee will add sweetness and creaminess. Try it in your morning cup of joe and you will never want to start your day any other way. This also works nicely in iced coffee or hot chocolate, especially when topped with whipped cream.
- Next time you make porridge, pancakes, french toast or waffles trade maple syrup for dulce de leche. Warm it in the microwave or on the stove and drizzle over breakfast for a morning delight.
- Instead of using buttercream to ice cupcakes try using dulce de leche as a topping. I’ve also used it in Caramel Banana Cake.
- Dulce de leche makes a fun dip or sauce for fruit and it’s delicious drizzled over ice cream
- If you adore sweet and savory combinations try pairing dulce de leche with cheese (after all, they are both made from milk). Sounds yummy?
This recipe recently featured as a guest post over at A Jeanne in the Kitchen