KatCakes, Soft-Hearted Chocolate Puddings with Honeycomb ...

Soft-Hearted Chocolate Puddings with Honeycomb

Another fellow food blogger, Aina at Red + Black Apron, recently made these deliciously looking Molten Chocolate Cakes which made me remember why I love fondants, souffles and those of the like. Aina has also been an inspiration in my baking, so check out her blog! You might also recognise her in the ‘Food’ tag.

One of my favourite contestants off Masterchef Australia Season 3 was Alana Lowes, not only because the desserts she made were always so delicious-looking, but she is a Journalist, and now she’s writing her own column on Ninemsn Food. It’s something that I hope to have the opportunity to do, to also write for other food websites and publications. So from Aina’s pictures, I decided to create Alana’s chocolate puddings.

Thanks to this recipe, I made my own honeycomb! It’s not all that hard, in fact, it’s almost like making a caramel or toffee. One thing you need to note when making honeycomb though is that you have to be quick, but it’s definitely a lot of fun and doesn’t take so much time. And of course, the important thing in making chocolate puddings or fondants is to make sure that you don’t over cook them, and let the centre be gooey and runny. I don’t do a lot of plating up with my desserts, so I had so much fun plating up this one with cream and chocolate sauce.

Soft-hearted Chocolate Puddings with Honeycomb (from Masterchef Australia, originally by Alana Lowes)

Ingredients

Honeycomb

365g castor sugar
140g glucose
110ml water
1 teaspoon bi-carb soda

Chocolate Puddings

125g butter
150g 70% cocoa dark chocolate
2 eggs
2 egg yolks
125g castor sugar
1 teaspoon vanilla extract
55g self raising flour

Method

For honeycomb, line a deep baking tray with grease proof paper and set to one side. Place sugar, glucose and water in a large saucepan over a high heat and bring to the boil, stirring until sugar has dissolved. Reduce heat to medium low and simmer until mixture brings on a faint golden tinge. Add bi-carb, whisk mixture quickly and pour into prepared tin. Set aside to cool for 45 minutes.
For chocolate puddings, preheat the oven to 170C. Grease 4x150ml capacity oven proof ramikins with butter and arrange on a baking tray. Melt butter and chocolate in a heatproof bowl place over a saucepan of simmering water, stirring occasionally. Allow to cool slightly.
Place eggs, yolks, sugar and vanilla in a bowl and whisk until thick and pale. Fold in flour until combined. Gently fold in chocolate mixture, pour batter into moulds, filling each ¾ full. Bake for 10-12 minutes or until risen. Puddings will be set but wobble in the centre. Allow to cool for 5 minutes, run a pallet knife around the edge of each pudding to loosen and invert onto serving plates.
To serve, take a serving plate with an inverted pudding. Serve with cream, ice cream (or raspberry cream in Alana’s original recipe) and with chunks of honeycomb.

ENJOY! :D

Source: katcakes