We had this for our pudding yesterday for the first time, and I’ll definitely be doing it again.
7oz/200g plain dark chocolate, broken into squares
4oz/115g unsalted butter
4 eggs, separated
15oz/425g tin peach slices, drained
Preheat the oven to 160C/325F/Gas 3
Melt the chocolate with the butter in a glass bowl over simmering water. Remove from the heat.
In a bowl, whisk the egg yolks with the sugar until thick and pale.
Beat the egg yolk mixture into the melted chocolate and butter mixture, until well combined.
In a clean, grease-free bowl, whisk the egg whites until stiff.
Fold in the beaten egg whites.
Fold the drained peach slices into the mixture, then tip into a buttered ovenproof dish.
Bake for 35-40 minutes, or until risen and just firm. Serve hot with cream or ice cream.
This pudding has a serious amount of chocolate in it, and as there were only 3 of us again for Sunday dinner, I halved the quantity of everything except the peaches. It worked out perfect for 3 people who don’t want to end up like elephants. I baked it in the oven for about 20-25 minutes, which gave a nice slightly dried out, crisp texture to the surface.
I got this recipe from a book called Heavenly Chocolate by Christine France.