Rich, gooey goodness paired with soft, sweet freshness… sounds heavenly, huh?
Peas and carrots ain’t got nothing on chocolate and pears. They just go together.
A while back I received a copy of Willie Harcourt-Cooze’s recipe book Willie’s Chocolate Factory Cookbook. From cacao with your fried egg to cacao under the skin of your chicken, there’s no way not to enjoy the flavours of cacao and chocolate.
Excuse me for waxing lyrical there for a moment… It’s the sugar high.
Not one for doing things by the book, I changed up Willie’s recipe for Gooey Chocolate Pudding. Mainly because all I can afford is the 70% stuff instead of his brand of cacao (available at R100 per 100g from Woolies).
How about some canned pears? Yep. What’s this – a leftover lime? In goes the zest.
Willie’s Goey Chocolate Pudding with Sam’s amendments
(3 large ramekins of pudding)
100g Lindt 70% Excellence (or 90g of Willie’s cacao)
100g unsalted butter
87.5g castor sugar
1ts vanilla extract
1 tin canned pears, halved
zest of 1 lime
I know a recipe for 3 servings is odd but this is just one of those puddings.
Preheat oven to 160 degrees celcius with the fan. Grease or spray your pudding ramekins.
Melt the cacao or chocolate with the butter and 30g of castor sugar in a heatproof bowl set on top of a pot of simmering water.
Beat eggs, remaining sugar and vanilla together lightly. Until pale yellow.
Fold cacao mixture gently into egg mixture.
Place 1 canned pear half in bottom of each ramekin.
Divide the mixture between the ramekins.
Now, here’s the thing. The original recipe is for 6-8 pudding ramekins. Due to not having said amount of ramekins, we had to go with three. They were quite large. So while the recipe states bake for 12-15 minutes, I found it to only be ready in 20-25 minutes.
The trick is to wait for the tops to rise and crack, then you’ll know. That’s really the better indicator than a stupid kitchen timer shaped like egg.
Once done, serve with a dollop of creme fraiche and a sprinkling of lime zest.