
Ingredients
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Melted butter, to grease
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200g dark chocolate, coarsely chopped
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200g butter, chopped
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4 eggs
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1 egg yolk
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70g (1/3 cup) caster sugar
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2 tablespoons plain flour
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2 tablespoons cocoa powder
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16 Lindt Lindor Dark or Milk Chocolate Balls
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Cocoa powder, extra, to dust
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Philadelphia Cooking Cream for Desserts, to serve
Method
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1Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity ovenproof dishes or pudding moulds with melted butter. Line the bases with non-stick baking paper.
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2Place the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth.
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3Use an electric beater to beat eggs, egg yolk and sugar in a bowl until thick and pale. Transfer egg mixture to a large bowl. Gradually fold in the chocolate mixture. Sift over flour and cocoa powder. Fold until just smooth.
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4Spoon two-thirds of the chocolate mixture into prepared dishes. Place on a baking tray. Divide Lindt balls among the centres. Spoon remaining chocolate mixture over the top and smooth the surfaces. Bake for 15-20 minutes or until just set. Set aside for 10 minutes to cool slightly. Turn the puddings onto serving plates. Dust with extra cocoa powder. Serve with cream.
Source: taste.com.au