In a life before my children, I used to host regular dinner parties, and Six Minute Chocolate Puddings were a go-to standard pudding for a number of reasons. First, it’s so easy to make. You mix all the ingredients together and set it aside, popping it in the oven for 6 minutes when you’re ready for your warm and yummy dessert. Secondly, these chocolate puddings a small portion, but it’s so rich you really only need a small portion per person. Thirdly, it’s really good, hot or cold, with cream or ice cream. 
The key to these chocolate puddings is to have the oven hot and to keep an eye on the puddings. In a normal small round ramekin, they should only need 6 minutes in the oven. If your ramekins or bowls are bigger, they may need a little longer, but sit and watch it, if need be, so you can see when it forms a skin on top that looks like cake. Like this:
Pull it out of the oven immediately, and serve. If you leave it in too long it’ll sort of ‘set’ and not be runny any more, but it will still be delicious.
- 60g Sugar
- 3 Eggs
- 3 Egg Yolks
- 185g Dark Chocolate
- 185g Butter
- 15g Plain Flour
- Cocoa Powder, for dusting
- cream or ice cream for serving
- If you're serving immediately, turn the oven up to 230C/450F
- Add the sugar to the Thermomix® and whiz on speed 10 for 3 seconds
- Add the eggs and the extra egg yolks and whisk the eggs for 30 seconds, speed 5
- Set aside
- In a clean bowl add the chocolate and whiz on speed 10 for 3 seconds again to get the chocolate to melt faster. Scrape down the sides if you need to then melt the chocolate for 2 minutes/speed 2/ 50C
- Once it's melted add the butter and melt 1 minute/speed 2/ 50C
- Finally add the sugar and egg - pour it in in a steady stream - and then the flour
- (If you're organised, you can just set the chocolate on to melt for 4 minutes, and add the butter after two minutes, and the egg and sugar mix and the flour after another minute so you don't keep having to reset the timer)
- Pour into ramekins. This mix will rise slightly, so don't fill all the way to the top.
- Place into a hot oven and bake for 6 minutes (vary according to the size of the ramekins)
- Serve as is for the molten inside to be a surprise or turn upside down to have it running and oozing pleasantly over the plate
- Once everything is mixed, pop the chocolate mix into the fridge. When your guests arrive, remove it so that it returns to room temperature, when you're having your mains, turn on the oven and after dinner put the ramekins in the oven for six minutes.
- Serve with cream, ice cream or on it's own
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A quick Google showed me that my genius idea of brandy butter ice cream isn’t original (isn’t it sad when that happens 😉 ) but I looked at a few recipes, made some adjustments and came up with this below.
