Recipes, re-invented from cooking shows
Chocolate Orange Espresso Puddings
Prep. Time:
Baking Time:
Total Time:
30 mins
25 mins
2 hours
Serves:
8 puddings
Gary created this dish for Great British Bake Off ™ Series 17. A light, airy chocolate sponge flavored with orange, espresso and Irish cream liqueur bakes over its own rich cocoa sauce. A hidden ganache center adds a second molten layer with a texture all its own. The judges praised how well every e...
Read more
Ingredients
FOR THE GANACHE CENTER: 2 tbsp (30 ml) heavy cream 2 oz (60 g) bittersweet chocolate (60 to 70%), finely chopped 1/2 tsp finely grated orange zest
FOR THE RAMEKINS: 1 tbsp (15 g) unsalted butter, softened, for greasing
FOR THE SPONGE: 1 cup (125 g) all-purpose flour 1/2 cup (100 g) granulated sugar 1/4 cup (25 g) unsweetened cocoa powder 2 tsp (8 g) baking powder 1/4 tsp fine salt Finely grated zest of 1 orange 1/2 cup (120 ml) whole milk, warm 2 tsp instant espresso powder 3 tbsp (45 ml) Irish cream liqueur 4 tbsp (55 g) unsalted butter, melted 1 large egg
FOR THE SAUCE TOPPING: 2/3 cup, packed (130 g) light brown sugar 3 tbsp (15 g) unsweetened cocoa powder 1 tsp instant espresso powder 1 1/4 cups (300 ml) boiling water
EQUIPMENT: Small saucepan Heatproof bowl Teaspoon or small scoop Parchment-lined plate Oven thermometer 8 ovenproof ramekins, 6 oz (175 ml) each Rimmed baking sheet Mixing bowl Whisk Measuring jug Small bowl Kettle Thin skewer
Method
STEP 1: MAKE THE GANACHE CENTER
Heat the cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Leave for 1 minute, then stir until smooth and glossy. Stir in the 1/2 teaspoon of orange zest. Chill for about 1 hour, until firm enough to scoop.
STEP 2: SHAPE THE GANACHE
Scoop the ganache into 8 equal portions of about 2 teaspoons each and roll them quickly into balls. Set them on the parchment-lined plate and freeze for 15 minutes so they hold their shape in the batter.
STEP 3: PREPARE THE OVEN AND RAMEKINS
Set a rack in the middle of the oven and heat to 350°F (180°C), checking the temperature with an oven thermometer. Grease the inside of each ramekin with the softened butter and set them on a rimmed baking sheet.
STEP 4: MAKE THE SPONGE BATTER
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt and the zest of 1 orange. In a measuring jug, whisk the warm milk with the 2 teaspoons of espresso powder until dissolved, then whisk in the Irish cream liqueur, melted butter and egg. Pour the wet ingredients into the dry and stir until just smooth. The batter will be soft, which keeps the sponge light and airy.
STEP 5: FILL THE RAMEKINS AND ADD THE GANACHE
Spoon about 2 1/2 tablespoons of batter into each ramekin. Press a ganache ball into the center of each, then cover with the remaining batter, about 1 1/2 tablespoons each, spreading it to the edges so the ganache is completely sealed in.
STEP 6: ADD THE SAUCE TOPPING
In a small bowl, mix the brown sugar, the 3 tablespoons of cocoa powder and the 1 teaspoon of espresso powder, then sprinkle it evenly over the puddings. Pour about 2 1/2 tablespoons of boiling water from the kettle gently over the back of a spoon onto each pudding. Do not stir; the water sinks through the batter as it bakes and forms the sauce underneath.
STEP 7: BAKE
Bake for 22 to 26 minutes, until the tops have risen, feel firm at the edges and spring back when pressed in the center, with sauce bubbling at the sides. A thin skewer pushed into the top half should come out clean; lower down it will meet ganache and sauce.
STEP 8: SERVE AT ONCE
Rest for 2 minutes, then serve in the ramekins straight away. Do not let them wait: the sauce cools and thickens the longer they stand.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
FOR THE GANACHE CENTER:
2 tbsp (30 ml) heavy cream
2 oz (60 g) bittersweet chocolate (60 to 70%), finely chopped
1/2 tsp finely grated orange zest
FOR THE RAMEKINS:
1 tbsp (15 g) unsalted butter, softened, for greasing
FOR THE SPONGE:
1 cup (125 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 cup (25 g) unsweetened cocoa powder
2 tsp (8 g) baking powder
1/4 tsp fine salt
Finely grated zest of 1 orange
1/2 cup (120 ml) whole milk, warm
2 tsp instant espresso powder
3 tbsp (45 ml) Irish cream liqueur
4 tbsp (55 g) unsalted butter, melted
1 large egg
FOR THE SAUCE TOPPING:
2/3 cup, packed (130 g) light brown sugar
3 tbsp (15 g) unsweetened cocoa powder
1 tsp instant espresso powder
1 1/4 cups (300 ml) boiling water
EQUIPMENT:
Small saucepan
Heatproof bowl
Teaspoon or small scoop
Parchment-lined plate
Oven thermometer
8 ovenproof ramekins, 6 oz (175 ml) each
Rimmed baking sheet
Mixing bowl
Whisk
Measuring jug
Small bowl
Kettle
Thin skewer
Heading 5
Ingredients
STEP 1: MAKE THE GANACHE CENTER
Heat the cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate in a heatproof bowl. Leave for 1 minute, then stir until smooth and glossy. Stir in the 1/2 teaspoon of orange zest. Chill for about 1 hour, until firm enough to scoop.
STEP 2: SHAPE THE GANACHE
Scoop the ganache into 8 equal portions of about 2 teaspoons each and roll them quickly into balls. Set them on the parchment-lined plate and freeze for 15 minutes so they hold their shape in the batter.
STEP 3: PREPARE THE OVEN AND RAMEKINS
Set a rack in the middle of the oven and heat to 350°F (180°C), checking the temperature with an oven thermometer. Grease the inside of each ramekin with the softened butter and set them on a rimmed baking sheet.
STEP 4: MAKE THE SPONGE BATTER
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt and the zest of 1 orange. In a measuring jug, whisk the warm milk with the 2 teaspoons of espresso powder until dissolved, then whisk in the Irish cream liqueur, melted butter and egg. Pour the wet ingredients into the dry and stir until just smooth. The batter will be soft, which keeps the sponge light and airy.
STEP 5: FILL THE RAMEKINS AND ADD THE GANACHE
Spoon about 2 1/2 tablespoons of batter into each ramekin. Press a ganache ball into the center of each, then cover with the remaining batter, about 1 1/2 tablespoons each, spreading it to the edges so the ganache is completely sealed in.
STEP 6: ADD THE SAUCE TOPPING
In a small bowl, mix the brown sugar, the 3 tablespoons of cocoa powder and the 1 teaspoon of espresso powder, then sprinkle it evenly over the puddings. Pour about 2 1/2 tablespoons of boiling water from the kettle gently over the back of a spoon onto each pudding. Do not stir; the water sinks through the batter as it bakes and forms the sauce underneath.
STEP 7: BAKE
Bake for 22 to 26 minutes, until the tops have risen, feel firm at the edges and spring back when pressed in the center, with sauce bubbling at the sides. A thin skewer pushed into the top half should come out clean; lower down it will meet ganache and sauce.
STEP 8: SERVE AT ONCE
Rest for 2 minutes, then serve in the ramekins straight away. Do not let them wait: the sauce cools and thickens the longer they stand.
Comments, or questions, for this recipe
Add a new comment