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Serves 10
*For the chocolate ice-cream recipe, CLICK HERE
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Looks simple my typ of recipe have to try this one.
Yummo! hey give my gooey, fudge, mud choc brownies a go too. Yes it is as good as it looks in my pics.
http://www.stickysteps.com/2009/10/the-very-best-gooey-fudge-mud-chocolate-brownies-and-recipe/
www.stickysteps.com
Looks easy to put together will try this recipe for my daughter who cannot eat wheat flour & gluton.
Looks easy but we shall soon see if it doesnt collapse!
Definitely have to try this one. Love Chocolate..yummmmmmmmmmm
Yummy - looks very easy to do
Has anyone cooked this yet? Was it as easy as it looks?
A great wheat free indulgent dessert! Well Done!
Just lovely! I made in coffee cups and served on saucers with vanilla icecream for visual effect and they tasted divine. This also meant I didn't have to fiddle with turning them out of the moulds, as the cup held the pudding together. So so yummy.
Wow, a yummy Gluten Free chocolate pudding recipe, thanks Nigel!
Looks great. Can't wait to give it a go.
Hello Nigel, thank you for this wonderful delicious dessert. What is the difference however between rice flour and normal flour and for what reasons was it used in this particular recipe.
looks like I need to try this
much appreciated if you could provide the ice cream recipe. looks absolutely delicious!!! thanks a lot!
Nigel cooked this for a recent event I went to in McLaren Vale - yummm! I cant wait to try it on my dinner guests.
yummy!!!! i always make it to my kids
Yum...will have to give it a go
good recipe for someone who is gluten and lactose intolerant. tastes fantastic. did take longer than 10min in my electrolux oven, but that was the only small glitch.
Great recipe. Min took longer than 10 mins to cook but it oozed just like the picture.
sooo yummy but it took about 15 mins more to cook but that is ok because it was one of the best deserts ive ever tasted
Does anyone know what type of chocolate Nigel uses? Is it dark cooking chocolate or regular dark eating chocolate?
not sure
Maria, I would guess a good dark cooking chocolate - at least 70% cocoa solids - Been using the new Lindt dark cooking choc (although the regular eating choc is on sale regularly and makes for great substitute). Am definitely giving this one a try - the recipe I have for Chocolate fondants is a pain because it calls for 4 whole eggs and 4 egg yolks, so I then have to make friands with left over whites. (too cold for pavlovas at the moment!)
If you really want to aid the rising, brush melted butter up the sides of the dariole molds, as you do for souffles, then dust with cocoa powder. Works brilliantly and adds yet more chocolate to the dessert! ;-)
so yum
looks very easy and looks like it has a nice thin texture in the centure of the pudding,hope to try it soon and hope its made propely.