Chocolate, dulce de leche, cantucci recipe by Nigel Slater – The Guardian

Chocolate, dulce de leche, cantucci recipe by Nigel Slater

Little pots of chocolate-caramel deliciousness, perfect for Christmas

20 best Christmas baking recipes

Fragile crust. Oozing chocolate.

Serves 2
dark chocolate 100g
dulce sobre leche 2 tbsp
eggs two
caster sugar 100g
cantucci to serve

Set the oven at 140C fan/gas mark 3. Break the chocolate into small pieces and leave to melt, without stirring, in a heatproof bowl suspended over a pan of simmering water. As the chocolate melts, gently stir in the dulce de leche and turn off the heat.

Break the eggs into a large bowl, add the sugar and beat until thick and fluffy. Doing this in a food mixer with a whisk attachment will give the best results. Stir the chocolate and dulce de leche into the mixture.

Transfer to two ramekins, using a rubber spatula. Put the ramekins into a roasting tin or baking dish. Pour enough boiling water to come halfway up the sides of the ramekins, then bake for 20 minutes until the surface is lightly crisp and the inside solid and creamy.

Serve with a teaspoon plus, if you wish, cantucci biscuits.

You need only two or three stirs to incorporate the dulce de leche into the chocolate. Any more and you might over-mix it.

A soft crust appears on these puddings as you bake them, while the inside stays rich and fondant-like. It will stay like that for an hour or two, should you wish to make them a little ahead of time.

Heatproof china ramekins are ideal for these, but you can bake them in ovenproof cups, too, or even metal tali dishes.

I have baked these chocolates puddings and eaten them the following day, when they are like thick, fudgy chocolate mousse.

From Greenfeast: Autumn, Winter simply by Nigel Slater (HarperCollins, £22)