Happy Shrove Tuesday
For the second year running we’re all attempting to give up chocolate for Lent. Last year my daughter and I succeeded, whilst my husband and son failed (which may go to prove that women are stronger willed than men!). It will be interesting to see how things turn out this year.
So as a last goodbye to chocolate I made these little puddings at the weekend to use up my stash of good quality plain chocolate (which is only to be used for cooking and is fiercely guarded by me for that purpose).
They were an absolute delight and so much easier to make than fussy chocolate fondants which are such a disappointment if you even slightly under/over cook them. At first I thought the time in the oven (45 minutes) was a misprint but you cook the puddings at a very low temperature for a long time and they come out all light and gooey – almost mousse like.
If you’re not a fan of orange and chocolate mixed together (like my son) then just leave the orange out. And if you can’t be bothered to toast cardamom pods and whip cream for the accompaniment I’m pretty sure the cakes would be just as nice with a plain blob of mascarpone or double cream.
PS. I’m already dreaming about the Cadbury’s cream egg that I will eat on Easter Day but I will enjoy the wait. The lady in Tesco told me they were on the shelves on Boxing Day!
Tom Kerridge’s chocolate orange cakes with mascarpone
(From ‘Best Ever Dishes’ but in my own words)
Makes 4 (Le Creuset ramekin size)
For the cakes
- 95g good quality dark chocolate (70 per cent cocoa)
- 62g butter
- 2 eggs
- 95g caster sugar
- zest of ½ an orange
For the mascarpone cream
- 40g mascarpone
- 40g double cream
- Zest of ¼ of an orange
- 4 cardamom pods toasted in a dry frying pan, discard the husks and crush just the seeds in a pestle and mortar
Heat the oven to 120oC.
Melt the chocolate and butter very gradually in a microwave and stir until smooth.
In a bowl mix the eggs and sugar with an electric hand whisk until light and fluffy (this will take around 5 minutes). Then add the melted chocolate/butter and the orange zest and whisk until incorporated.
Pour into 4 buttered ramekins and bake for 45 minutes. Cool for a little until serving.
While they are cooling whisk all the ingredients for the mascarpone cream together until smooth.
Spoon a dollop of the mascarpone cream on top of each pudding and serve immediately.
Get a million brownie points for very little effort.