For the chocolate molten pots
- 125g dark chocolate (at least 73% cocoa solids)
- 125g unsalted butter
- 2 eggs
- 3 egg yolks
- 65g caster sugar
- 10g gluten-free flour
For the Baileys ice cream
Makes 2 litres
- 7 egg whites
- 200g caster sugar
- 500ml double cream
- 3 tbsp Baileys liqueur
I don't know anybody who has tried this pudding and not liked it. The home-made Baileys ice cream is not essential, but it can add a luxurious finishing touch to the dish and is also very simple to make. Another reason for this dish's popularity (people come to Food for Friends especially to have it) is that it is gluten-free. There is no alternative option on this as we feel it's a good dish for everyone.
For the molten chocolate pots
- Preheat the oven to 200°C/gas mark 6, and have 4 x 150ml ramekins to hand. Put the chocolate and butter in a bowl over a saucepan of simmering water on the hob and allow them to melt; don’t let the bowl touch the surface of the water. While they melt, whisk the eggs and sugar together until they are pale in colour and form soft peaks.
- Sieve the flour into the mix, and then pour in the melted chocolate. Gently fold these into the mixture to combine everything.
- Pour the mixture into the four ramekins as soon as possible, before it begins to set.
- These molten pots should be eaten straight out of the oven so keep them in the fridge until just before you are ready to cook and eat them, if you need to. When you are ready, put them in the oven. They will take 10 minutes cooling from chilled and 8 minutes from room temperature, by which time they should have risen above the top of the ramekins. If you leave them longer than this you will have a chocolate muffin!
- Serve with ice cream.
For the Baileys ice cream
- This is a very simple recipe which does not require the use of an ice-cream maker. It can be adapted easily; instead of Baileys you could use another liqueur, or maybe add chocolate drops or even pistachios.
- In a mixer, or using an electric hand whisk, whisk the egg whites until they are fluffy. Turn the mixer or whisk onto a lower setting and slowly add the caster sugar; continue mixing.
- In a separate bowl, whisk the double cream to the same consistency as the egg and sugar mix. Add the whisked cream to the egg mixture and then pour in the Baileys and gently fold everything together. Pour it into a container for freezing, cover with a lid (or firmly cover with cling film or foil) and place in the freezer for 30 minutes.
- Then take it out, whisk it vigorously and put it back in the freezer for a minimum of 3 hours before serving.
Recipe taken from Food For Friends: Modern Vegetarian Cooking At Home, by Jane and Ramin Mostowfi with Kalil Resende. Photographs by Adrian Peacock. Published by Infinite Ideas at RRP £16.99.