I asked the lovely Kate Lawlor, head chef at Fenn’s Quay restaurant in Cork City, for the recipe of something on her menu that was a customer favourite. I just put it out there, “choose what you want” said I. And then she came back with the perfect Easter treat – a flourless chocolate pudding. Oh my…
250g dark chocolate (55%)
250g butter plus extra for buttering the moulds
100g castor sugar plus extra for dusting
1 tablespoon cocoa powder
2 tsp vanilla extract
5 darrier moulds or ramekins
Preheat the oven to 180c gas 4. Melt the extra butter and grease your moulds and with the extra castor sugar line the buttered mould. Place the chocolate and butter in a saucepan or in the microwave until the mix is combined and soft.
In a bowl beat the eggs, vanilla and castor sugar for 1 minute the sift the cocoa powder into the mixture. Then add the chocolate mix. Divide between the moulds and set in a deep tray with water (au bain marie) and cook for 30 – 40 minutes. Serve with whipped cream or ice cream.
The wine match
There’s only one man for this. Australia’s best sticky maker, Scott Collett. His Botrytis Semillon is terrific, but with a rich chocolate pudding you’ll find it hard to beat the MV Muscat, with those sticky toffee flavours, or his Fortified Shiraz, which is essentially Australia’s answer to Port. The best of all, and probably the best thing to ever pass my lips, his Very Old Fortified, of which we are currently out of stock. Lucky I managed to sweep the last one for Easter ;)