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- 100 g unsalted butter, plus extra to grease
- 100 g dark chocolate (70% cocoa solids), roughly chopped
- 40 g ground almonds
- 4 medium eggs
- 4 Tbsp. granulated sweetener, we used Splenda
- Step 1Grease 4 dariole moulds and line the bases with a disc of baking parchment. Chill until needed.
- Step 2Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Set bowl aside to cool for 10min.
- Step 3In the small bowl of a food processor, whizz the almonds and 1 egg for 1min – this helps further grind down the almonds. Using a freestanding mixer or handheld electric whisk and a large bowl, whisk the remaining 3 eggs and sweetener until pale and fluffy, about 5min. Whisk in the almond mixture, until combined. Using a large metal spoon fold in the cooled chocolate mixture chocolate and a pinch of fine salt.
- Step 4Divide between the prepared moulds and chill for at least 1hr (up to 48hr).
- Step 5Preheat oven to 180°C (160°C fan) mark 4. Put moulds on a baking tray and bake for 10-13min, or until well risen and a crust has formed on top (they should still have a slight wobble).
- Step 6Remove from oven and leave to sit for 1min, before turning out on small plates. Serve with cream, if you like.
Get ahead
Prepare to end of step 4 up to 2 days ahead. Complete recipe to serve, adding a couple of extra min baking for the crust to form, if needed.
Per pudding (without cream):
- Calories: 460
- Protein: 11g
- Total fat: 39g
- Saturates: 19g
- Carbs: 16g
- Total sugars: 15g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
