INGREDIENTS
- 150 gm - dark chocolate
- 150 gm - butter
- 1 tsp - pure vanilla extract
- 150 ml - warm water
- 110 gm - castor sugar
- 4 - eggs, preferably free range
- 25 gm - rice flour, sifted
- 1 tsp - gluten-free baking powder
- icing sugar for dusting
- 1.2 litre (2 pint) - pie dish or 8 - individual ramekins, well greased with butter
- METHOD
- Pre-heat the oven to 200 C.
- Cut the chocolate into small pieces and melt with the butter in a heat proof bowl over a pan of simmering water.
- As soon as the chocolate has melted, remove from the heat and add the vanilla extract.
- Then stir in the warm water and sugar. Continue to mix until smooth.
- Lightly beat the egg yolks and whisk them into the chocolate mixture.
- Fold in the sifted rice flour and gluten-free baking powder, making sure there are no lumps.
- Whisk the egg whites in a large clean bowl until stiff peaks form.
- Fold gently into the chocolate mixture and pour into the greased pie dish or ramekins.
- Put the pie dish into a bain marie of hot water and bake for 10 minutes (for the single dish).
- Then reduce the temperature to 160 C for a further 20-30 minutes.
- If you are making individual dishes, they will be cooked in about 15 minutes at 200 C.
- The pudding should be firm on top but still soft and fudgy underneath.
- Dust with icing sugar and serve hot, warm or cold with softly whipped cream and raspberries.
