Describing this pudding as rich is an understatement. It is smooth, elegant, sophisticated – an intense chocolate experience – with the benefit for the cook that it is easy to make. The recipe includes raw eggs, so you have to calculate salmonella risk for yourself before proceeding. We prefer Grand Marnier for its strong orange taste, a flavour that always works with chocolate, but you could use Drambuie, dark rum, whisky or brandy just as well.
Put the chocolate, Grand Marnier and vanilla extract in a bowl set over a pan of simmering water and stir until the chocolate melts and amalgamates.
In another bowl, beat the yolks of all
Whip the whites of 6 of the eggs until they hold in discernible peaks (you can use the remaining egg whites for meringues or a soufflé). Put about one-third of them in with the chocolate and stir hard to incorporate. This is an initial lightening process. Now carefully fold in the rest of the whites. You want them equally distributed so you do not see any flecks of white. Fold them in with a scooping-and-turning motion to get as much air in as possible.
Pour and spoon the mixture into 8 individual ramekins or one serving dish and refrigerate overnight, or for 6–8 hours.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.