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“That is fairly a lightweight, delicate chocolate cake, with a deliciously molten inside. The star anise is optionally available if you happen to’re not a fan,” says TV chef Matt Tebbutt.
Chocolate pudding and mascarpone ice cream
Makes: 10-12 little puddings
Elements:
For the mascarpone:
350ml water
150g caster sugar
Finely grated zest and juice (about 75ml) of two unwaxed lemons
400g mascarpone cheese
For the chocolate puddings:
250g darkish chocolate, damaged into items
250g unsalted butter
125g caster sugar
1 tsp freshly floor star anise, sieved (take away the seeds from the pod, and crush in a pestle and mortar), optionally available
5 medium free-range eggs
5 medium free-range egg yolks
50g plain floura pinch of salt
Good-quality cocoa powder, to serve (optionally available)
Technique:
1. Begin each the ice cream and cake the day earlier than. For the ice cream, merely boil the water, sugar and lemon zest in a saucepan. As soon as the sugar has dissolved, take away from the warmth and stir within the mascarpone with the lemon juice. Cool and chill in an ice-cream maker (watch out to not over-churn). Freeze in an acceptable container.
2. For the chocolate pudding, soften the chocolate and butter in a bowl over a saucepan of scorching water. In a bowl, whisk the sugar, powdered anise, entire eggs and egg yolks till gentle and pale. Slowly add the melted chocolate to the egg and sugar combination. Rigorously fold within the flour and salt. Pour the combination into little 200ml non-stick moulds, filling them midway. Chill within the fridge in a single day.
3. Subsequent day, preheat the oven to 180C/350F/gasoline 4.
4. Take away the pudding batter from the fridge, deliver to room temperature and bake within the preheated oven for 10 minutes, now not. The surface of the cake combine ought to be set agency but the center will stay molten.
5. Serve the cake scorching with the mascarpone ice cream and a dusting of cocoa powder, if favored.
Recipe from ‘Matt Tebbutt’s Pub Meals’ by Matt Tebbutt (Quadrille, £26).
