CACAO PUDDING 43
Ingredients
- 6 tbsp Licor 43 Original
- 125 g butter
- 125 g dark chocolate
- 50 g sugar
- 50 g flour
- 100 g white chocolate
- 2 eggs
- 2 egg yolks
- 6 silicone pudding cases or ramekins
- Icing sugar
- Garnishing: Sprigs of mint and raspberries
Method
- Preheat the oven to 180 degrees Celsius.
- Put the butter and all but six pieces of the chocolate in a bowl and melt it in the microwave, stirring every 30 seconds.
- Whisk together the eggs, egg yolks, sugar and Licor 43 Original until frothy and add the chocolate mixture.
- Stir, then fold in the flour.
- Divide the mixture among the ramekins and add the remaining white chocolate, carefully pushing a single piece into the centre of each pudding.
- Bake for 12 minutes, remove from the oven and allow to cool for just a couple of minutes.
- Garnish with mint and raspberries.
- Serve with a scoop of vanilla ice cream and, of course, a complementary glass of Licor 43 Original.