Gluten Free Chocolate Puddings

Ingredients

• 60 ml (4 tbsp)double cream
• 10 ml (2 tsp)instant espresso powder
• 10 ml (2 tsp)boiling water
• 5 ml (1 tsp)vanilla extract
• 250 gdark chocolate, finely chopped
• 90 gcaster sugar
• 4egg yolks
• 6egg whites
• 1 pinchsalt
• to tasteicing sugar, for dusting
• to tastesoft butter, for preparing the ramekins
• to tastecaster sugar, for preparing the ramekins

Instructions

1. 1

   Prepare ramekins

   Butter 6 small ovenproof ramekins, each with a capacity of 200–300 ml, then dust the insides with caster sugar.

2. 2

   Dissolve coffee

   Stir the espresso powder and boiling water together in a small bowl until the powder has dissolved.

3. 3

   Heat cream

   Pour the coffee mixture into a large saucepan that can hold the chocolate. Add the vanilla and cream, then bring to the boil.

4. 4

   Melt chocolate

   Take the pan off the heat, add the chopped chocolate and stir until melted.

5. 5

   Add yolks

   Stir in the sugar, then add the egg yolks one at a time, mixing well after each addition.

6. 6

   Whisk egg whites

   Whisk the egg whites with the salt until stiff. Fold one large metal serving spoonful of the whites into the chocolate mixture.

7. 7

   Blend first spoonful

   Mix until that spoonful of egg white is incorporated into the chocolate mixture.

8. 8

   Fold in whites

   Gently fold in the remaining egg whites, taking care to preserve as much air as possible.

9. 9

   Fill and freeze

   Divide the mixture between the prepared ramekins, cover with cling film and place in the freezer until ready to bake.

10. 10

    Heat the oven

    Preheat the oven to 200°C.

11. 11

    Bake puddings

    Bake for 20–25 minutes, until the puddings are well risen.

12. 12

    Dust and serve

    Dust with icing sugar if you like and serve immediately, with fresh raspberries and the remaining double cream if desired.

What are chocolate puddings?

These are individual baked chocolate desserts with a soufflé-like lift from whisked egg whites. The recipe is credited as adapted from Sophie Grigson; it takes a familiar European-style chocolate pudding approach and makes it without flour.

Coffee deepens the chocolate flavour, while folding in the whites gives the mixture a lighter texture. The puddings are baked from frozen, so they can be prepared ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 19g protein, 45g carbs, 43g fat.

Dark chocolate, double cream and egg yolks provide most of the fat, while the chocolate and caster sugar contribute most of the carbohydrates. The eggs provide protein. Serve with fresh raspberries, if using, and consider adding fruit to balance the richness of the pudding.

Choosing the chocolate

Dark chocolate: choose a bar you enjoy eating, as it is the main flavour and structure of the pudding. Chop it finely so it melts readily in the warm cream.

Espresso: dissolving the powder first helps it distribute evenly. It adds depth without leaving dry granules in the mixture.

Building the mixture

Warm base: bring the cream, vanilla and dissolved coffee to the boil, then remove the pan from the heat before adding chocolate. Stir until smooth rather than returning it to direct heat.

Egg yolks: add them individually and mix well between additions. This helps them blend into the chocolate base without leaving streaks.

Keeping the air

Stiff whites: whisk the whites with salt until they hold stiff peaks. A clean bowl and whisk help the whites whip properly.

Gentle folding: mix in the first spoonful to loosen the chocolate base, then fold in the rest with broad, light strokes. Stop once no obvious white streaks remain.

Preparing ahead

Ramekins: butter and sugar-coat all 6 dishes before filling, so the mixture is ready to portion as soon as it is folded together. Each ramekin should hold 200–300 ml.

Freezing: cover the filled ramekins with cling film and keep them in the freezer until baking. The recipe does not specify a freezing duration.

Knowing when they are ready

Rise: look for well-risen tops after 20–25 minutes at 200°C. The recipe uses rise as its doneness cue.

Serve promptly: these puddings are meant to be served immediately after baking. Dust with icing sugar just before serving if using it.

Serving ideas

Fruit: fresh raspberries provide a sharp contrast to the rich chocolate. Add them alongside the puddings rather than baking them into the mixture.

Cream: serve with the remaining double cream if desired. The recipe lists 4 servings but makes 6 ramekins, so portion according to the number of people at your table.

Recipe notes & tips

• Chop the chocolate finely so it melts smoothly in the warm cream.
• Use a large saucepan to leave room for stirring in the chocolate and egg yolks.
• Make sure the egg whites reach stiff peaks before folding them into the base.
• Use a light folding motion when adding the remaining whites to retain air.
• Dust the ramekins evenly with caster sugar after buttering them.
• Dust with icing sugar only just before serving, if using.

Variations

• Add raspberries: serve fresh berries alongside the puddings as suggested in the method.
• Change the coffee: use decaffeinated instant espresso powder for a similar coffee note without caffeine.
• Adjust the chocolate: choose a darker or milder dark chocolate to suit your taste.
• Skip the icing sugar: leave off the optional dusting for a less sweet finish.
• Serve with cream: offer the remaining double cream at the table for anyone who wants it.

Common mistakes to avoid

• Overheating the chocolate: take the pan off the heat before adding it and stir until melted.
• Adding all the yolks together: add them one at a time and mix well after each.
• Under-whisking the whites: whisk until stiff before folding them into the chocolate.
• Beating out the air: fold the remaining whites gently instead of stirring vigorously.
• Filling unprepared ramekins: butter and dust them with caster sugar before adding the mixture.
• Baking for too long: start checking at 20 minutes and use a well-risen top as the recipe's cue.

How to store

The recipe directs you to cover the filled ramekins and freeze them until ready to bake, but gives no storage duration. Once baked, serve immediately; no storage or reheating instructions are provided.

Frequently asked questions