Recipe: Kirsten Tibballs’ gooey chocolate pudding

• vegetable oil spray, for greasing
• 125 g good-quality dark chocolate 80%
• 15 g Dutch-processed cocoa powder
• 150 g unsalted butter
• 250 g whole eggs
• 160 g caster sugar
• 400 g double cream, to serve

Method

1. Lightly grease nine rings, 70mm in diameter and 40mm in height, then line them with strips of baking paper, ensuring the baking paper extends 20mm above the top of each ring. Place them onto a lined baking tray and set aside until required.
2. Place the dark chocolate, cocoa powder, and butter in a microwave-safe bowl and heat in 30-second increments, stirring in between until completely melted and combined.
3. In a separate bowl, place the eggs and lightly whisk to break them up, then add the sugar and whisk to combine.
4. Add the melted chocolate mixture and whisk to incorporate.
5. Lastly, add the sieved flour and gently fold through.
6. Pour the pudding mixture into the prepared rings filling them three-quarters of the way, approximately 80g per ring.
7. Chill in the refrigerator for a minimum of 6 hours.
8. Heat the oven to 190°C, fan forced.
9. Bake the puddings in the preheated oven for 8-10 minutes.
10. Serve warm with caramel sauce and double cream.

Caramel sauce

• 115 g fresh cream 35% fat
• ¼ tsp sea salt
• 260 g caster sugar
• 190 g unsalted butter, cubed
• 115 g liquid glucose
• 160 g caster sugar
• 75 g good-quality milk chocolate

Method

1. Combine the cream and salt in a saucepan over medium heat and bring toa boil. Remove from the heat and set aside.
2. Place the sugar in a wide-based saucepan over medium heat and stir gently with a spatula until completely dissolved and caramelised.
3. Reduce to low heat and carefully pour the warm cream over the caramel, then whisk to combine.
4. Remove from the heat and add the butter one piece at a time while whisking by hand.
5. Add the glucose and stir to incorporate.
6. Pour the caramel over the chocolate and stir until completely melted and combined.
7. Cover the surface of the caramel sauce with plastic wrap and set aside at room temperature.

Catch Kirsten Tibballs as a guest chef on MasterChef, airing Wednesday, 24 June at 7.30pm. Watch and stream on 10.