- Tom Hutchinson
Generously spray 6 x 4oz ceramic ramekins with canola spray.
Melt the chocolate and butter together in a double boiler, and set aside.
Whisk the egg yolks with the brown sugar until the mixture is pale and fluffy. Gently fold in the ground almonds. Stir this mixture into the warm chocolate and butter.
In a clean and dry bowl, whisk the egg whites with the castor sugar until they form soft peaks, then gently fold them into the chocolate mixture.
Spoon the mix into the prepared ramekins to just below the first lip, then cover and chill in the fridge for a minimum of 3 hours and up to 4 days.
Preheat the oven to 195°C fan bake.
Bake directly from the fridge for 9 minutes.
Carefully turn out the puddings onto individual serving plates, dust with icing sugar and serve with a generous dollop of crème fraîche. Accompany with a glass of Pedro Ximénez sherry.
The mixture for this pudding needs to refrigerate for a minimum of 3 hours before cooking, but is well worth the wait.