Now this is an appropriate Molten Pudding! After a second attempt at making Paul Hollywood's recipe, I think I nearly nailed this technical challenge. Not perfect, but much better than the first round (Molten Dulce de Leche Puddings). I also enjoyed the flavor of these better because of the addition of almond extract to the batter and using almond butter instead of peanut butter. Now I am not saying the first puddings were not good with the Dulce de Leche, but for someone that does not like things overly sweet, they were borderline sugar coma inducing.
As much as I enjoy experimenting with different recipes like this, I do have to be careful when it comes to spending too much money at the grocery store. This bearded lady is FABULOUS ON A BUDGET so I seek out most of my ingredients for lower prices at my local ALDI Supermarket. Aside from the Hershey's Cocoa and Bob's Red Mill Whole Wheat Flour, all of my ingredients were purchased at ALDI for under $20 (see shopping list below). So the next time you get that itch to bake, do not think it has to cost an arm and a leg to get quality ingredients.
Simply Nature Creamy Almond Butter
Stonemill Almond Extract
Specially Selected 60% Cacao Dark Chocolate
Countryside Creamery Unsalted Butter
Goldhen Cage Free Large Eggs Grade A
Baker's Corner Granulated Sugar
2-3 tbsp cocoa powder, for dusting
1 cup 60% cacao dark chocolate
1 cup unsalted butter, room temperature
3 large eggs, room temperature
3 egg yolks, room temperature
1 tsp almond extract
¾ cup granulated sugar
2 tbsp whole wheat flour
4 heaping teaspoons creamy almond butter
Preheat oven to 400°F. Grease 4 ramekins with unsalted butter. Dust the insides with cocoa powder using a sieve. Set aside.
Place the chocolate and butter in a heat-safe mixing bowl. Fill a saucepan about ¼ full with water and bring to a boil. Reduce the heat to a simmer and fit the bowl into the pot. NOTE: The bottom of the bowl should not reach the water (at least 2-3 inches between the bowl and water). Melt the chocolate and butter together, stirring occasionally, until completely combined. Remove from heat and set aside to cool slightly.
Whisk together the eggs, egg yolks, almond extract, and sugar together in a large bowl, until thick and mousse-like.
Gradually fold the melted chocolate and butter into the egg and sugar mixture. Sift the flour over the top and fold in, careful not to knock the air out of the mixture.
Divide ⅔ of the mixture equally between the 4 prepared ramekins (filled about halfway). Spoon a heaping teaspoon of almond butter into the middle of each ramekin and spoon over equal amounts of the remaining chocolate mixture.
Place the puddings on a large rimmed baking sheet and bake for 15-18 minutes, until the puddings are risen, but not cracked. They should still have a slight wobble. Turn out and serve immediately.