The subtle fresh ginger flavour goes wonderfully with the dark chocolate in this dessert. Do not be tempted to overbake as it can easily dry out. It is best served moist and gooey.
Gooey dark chocolate and ginger pudding
- 150g dark chocolate, roughly chopped
- 20g (2 tbsp) butter
- 4 large eggs, separated
- 10ml (2 tsp) ginger, finely grated
- 10ml (2 tsp) vanilla extract
- 90g (½ cup) sugar
- 15ml (1 tbsp) flour
- 1 whole piece of ginger, to garnish (optional)
- fresh custard, to serve
Preheat the oven to 180°C. Lightly grease a 20cm ovenproof dish.
Melt the chocolate and butter over very low heat then set aside to cool for a few minutes.
Whisk the 4 egg yolks into the melted chocolate mixture, followed by the ginger, vanilla extract, sugar and flour.
Whisk the 4 egg whites until they reach soft peak stage. Fold them into the egg and chocolate mixture and pour the mixture into the greased dish. Thinly slice the ginger to garnish the top.
Bake until slightly risen but still gooey in the centre, about 10 – 12 minutes.
Serve with the fresh custard.