Hot Ganache Chocolate Pudding


Preparation info

  • Difficulty


  • Makes


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

This is a good chocolate dessert. It is also a good excuse to eat Spanish nougat, which goes so well with the chocolaty pudding, and is thankfully now sold in Spanish shops in Australia.

Last time we were in Spain it was Christmas, the time to eat and serve nougat. Vanessa and I decided to pack the spaces in our suitcases with enough Spanish nougat to see us through when we got back to Melbourne. As soon as the shops opened after Christmas we marched in to buy boxes and boxes of the stuff. We had, however, forgotten just how traditional Spain still is. To our dismay the shop staff had hauled all the nougat off the shelves and loaded it onto a pallet and were wrapping it in plastic wrap. When we asked for some they replied something along the lines of, ‘Nougat? After Christmas? Are you crazy? No one buys nougat after Christmas’. Please feel free to make this ganacha and serve it with Spanish or any good quality nougat — any time of the year you like. Cut or break up the nougat into small morsels and dot these around the plate with a good spoonful of vanilla ice cream.


  • unsalted butter, softened, to brush
  • plain (all-purpose) flour, to dust
  • 350 g (12 oz) dark couverture chocolate (see Note)
  • 4 eggs, at room temperature
  • 125 ml (4 fl oz/½ cup) pouring (whipping) cream
  • 50 g ( oz) unsalted butter, at room temperature, cut into 1 cm (½ inch) cubes


Using a pastry brush, grease six 125 ml (4 fl oz/½ cup) ramekins or dariole moulds with the softened butter using vertical strokes. Lightly dust with flour and refrigerate until ready to use.

Break or chop the chocolate into small pieces and melt in a heatproof bowl over a saucepan of barely simmering water for about 5 minutes, stirring regularly with a metal spoon until smooth and free flowing — make sure the base of the bowl does not sit in the water. Once the chocolate starts to melt, remove from the heat so the chocolate does not burn. Don’t allow any water in the chocolate, as it will become granular.

While the chocolate is melting, break the eggs into a bowl and gently whisk together. Bring the cream to the boil in a small saucepan over medium heat. Once boiled, remove the pan immediately from the heat and set aside to cool for 5 minutes.

When the chocolate has melted, add several tablespoons to the egg and gently mix through. Slowly and gently mix through the rest of the chocolate. Add the cream and gently whisk through. Add the unsalted butter and gently mix until it has all melted. Cover with plastic wrap and allow to set in the refrigerator for 1 hour, or until the consistency of soft fudge. Spoon the mix into the chilled ramekins, filling almost to the top. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 200°C (400°F/Gas 6).

Evenly space the ramekins on a baking tray and bake for 15 minutes. When done, the edges will be cracked and the centre of the top will be just soft and dome shaped, and just unset. Remove from the oven and allow to cool for 3 minutes. Place a plate on top of the ramekins and gently upturn. Serve with vanilla ice cream and small pieces of Spanish nougat.