Your friends will be queuing up for invitations to dinner when you serve this delectable pud. Add some freshly roasted hazelnuts and a dash of Frangelico to the whipped cream for extra pizzazz.
For this recipe you will need a 1.2 litre/2 pint pie dish or 8 individual ramekins.
less than 30 mins
10 to 30 mins
150g/5oz best-quality gluten-free dark chocolate (70 percent cocoa solids)
150g/5oz butter, plus extra for greasing
1 tsp pure vanilla extract
150ml/¼ pint warm water
110g/4oz caster sugar
4 eggs, preferably free-range, separated
25g/1oz rice flour, sifted
1 tsp gluten-free baking powder
gluten-free icing sugar, for dusting
Preheat the oven to 200C/400F/Gas 6.
Cut the chocolate into small pieces and melt with the butter in a heatproof 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, scrupulously 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 160C/140C Fan/Gas 3 for a further 20–30 minutes. If you are making individual dishes, they will be cooked in about 15 minutes at 200C/180C Fan/Gas 6. The pudding should be firm on top but still soft and fudgy underneath. Dust with gluten-free icing sugar and serve hot, warm or cold with softly whipped cream.