Warm Chocolate Chilli Vincotto Soft-Centred Puddings
This recipe for wonderful Warm Chocolate Chilli Vincotto Soft-Centred Puddings was given to me by Luigi Perrone who presented it at one of the wonderful Brisbane Hilton Master Classes many years ago. I replicated it on TV and now I share it with you. It has stood the test of time.
Preparation time: 10 minutes
Cooking time: 15 minutes
butter, to grease
300 g (10 oz) good quality dark chocolate
300 g (10 oz) butter
1 cup (150g/5 oz) plain flour
2/3 cup (150g/5 oz) sugar
25 g (¾ oz) Calogiuri Vincotto al Peperoncino
vanilla ice-cream, to serve
- Preheat oven to 165°C (325°F, Gas Mark 2–3). Grease individual ramekins or dariole moulds with butter.
- Melt butter and chocolate in microwave or double saucepan. Whisk the eggs, flour and sugar together. Add the melted chocolate and the Vincotto al Perperoncino. Mix well. (At this stage you can refrigerate the mixture for several days—ideal if cooking it for a dinner party. It will take a little longer to cook off baked from cold.)
- Pour into the prepared moulds and bake for 10–15 minutes only or until just firm. Serve immediately with ice-cream.
Lyndey’s Note: Vincotto is made by cooking the must of grapes which have withered on the vine for 30 days beyond ripening. After cooking, it is aged in oak casks. Vincotto al Perperoncino has an added hit from hot peppers. If you can’t get vincotto, use some liqueur instead.
Wine: There are two things to consider here, the rich dark chocolate and the subtle chilli hit, so the rich, spicy flavours of a sparkling shiraz are perfect.
Related Recipe: The easiest Chocolate Almond Fondant Pudding ever