Cooking with Lounge | Chocolate Excess

Cooking with Lounge | Chocolate Excess

Chocolate Excess—Baked Chocolate Pudding

Serves 5-6

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250g bittersweet chocolate (coarsely chopped)

300ml packaged cooking cream

4 large eggs


Put the cooking cream in a glass bowl and microwave for not more than 4 minutes, till the cream boils. Remove from microwave and gradually add the chocolate. Do not stir till the chocolate melts. Leave aside for 2-3 minutes. Once cool, whip the mixture well. On the side, whip the eggs.

Once the chocolate mixture reaches room temperature, gently add the eggs to it (if eggs are added to warm chocolate mixture, they will coagulate). Mix well.

Pour into small teacups or individual serving cups and bake in a preheated oven at 180 degrees Celsius for 3-4 minutes. If there are bubbles on top of the pudding, then it is undercooked.

Optionally, baked chocolate pudding can be served with fresh seasonal fruits.

Desserts at the Tea Lounge, InterContinental Eros, Nehru Place, New Delhi, are priced at Rs35-925 (excluding taxes). For bookings, call 011-41223344.

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