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*Bangs head on table*
That is for writers’ block.
And procrastination (ooh latest episode of Top Chef: Just Desserts! Dexter! Weeds! Glee!)
*Bangs head on table*
That is for not knowing what to write on blog posts anymore. I can’t even muster a naughty innuendo or a deliciously dirty dialogue about chocolate. I stared at my drafts literally for 20 minutes without typing anything. Meanwhile I was imagining what I’d look like with a mohawk and more tattoos. Productive I am not.
*Bangs head on table* x 2
Finally, that is for the guilt that I’m currently feeling because of neglect. This blog is like my baby but lately I’ve had no motivation or time for it. I guess that’s the price to pay for emancipation and a decent grade (three and half months to go!) but I still can’t help but feel frustrated that Candy Land is slowly gathering tumbleweeds.
So I’m going to give you my usual thousand-apology spiel. The treats and baked goods are going to dry up a little for now but I promise that I’ll try and pop in with a delicious offering as much as possible. After that, I’ll be back with whisks blazing. For now, I give you something simple. Something unpretentious. What else but chocolate to soothe, temper and numb? It’s amazing what a simple warm mound of baked chocolate can do for a frazzled soul but the real magic is when you break it open and out spills molten chocolate lava from its cavenous belly. This is therapy at its chocolatey best…especially with the help of ice cream.
Molten Chocolate Orange Puddings
Makes 4 large ramekins or 8 small pudding moulds
Grand Marnier Ganache Filling
40ml pouring cream
10ml Grand Marnier
75g dark chocolate (at least 60% cocoa solids), finely chopped
Chocolate Pudding
150g dark chocolate (at least 60% cocoa solids)
90g butter
30ml Grand Marnier
Rind of 1 orange
150g caster sugar
3 eggs
45g plain flour
30g Dutch processed cocoa powder
Method
For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch. Rest for 5-10 minutes, then turn out onto your serving plates.
Note - great thing about this type of fondant is that you can flavour the ganache filling and cake differently.
Recipe adapted from Gourmet Traveller
{ 42 comments… read them below or add one }
Oh goodness…yes please…this looks completely amazing! GORGEOUS actually…we're making this just as soon as possible…we are salivating!
What?! No innuendo..? Something is definitely up.. I hope you get to your swinging days soon, we're here for you.
Can I just say OMG to this pudding?! It's so warming and inviting.. I just want to dive into that gooey mess
Seriously gorgeous mounds of chocolatey goodness! Hope you are unblocked soon. :)
heh a mohwark eh? time for anther wig party? lol that pudding makes me want to lick the screen
That looks amazing! Will be adding this to my to-bake list! ^^
As I sit here eating my breakfast I'm wondering what this little pud would be like smeared all over my toast. And my face
argh- this looks GREAT. Please can you pop a little warning up so I don't view these prior to breakfast, or I'll be hungry all day.
Now onto the procrastination thing. I totally understand. This happens to me quite a lot. I don't know what the solution is, but sometimes, life really does get in the way of blogging.Taking a scheduled break sometimes helps, knowing that you don't have something nagging to be done.!
Perhaps some of the Sydney bloggers need a little trip to Brisbane for inspiration!?! I'd love to host!!! Come on- I know you want to!
Oh well, it seems like you have made up for your absence with a lovely chocolate dessert. There is nothing better than a fondant/chocolate pudding! Keep it up
OMG OMG…this looks incredible. I don't often cook desserts but I can only imagine the raves this dessert would get.
Hahaha, you did write "Bangs head on table" LOL!!!!
That is the most saucy oozing molten pudding, omg, gimme!
*rubs your head* .. No need for an apology… that sexy chocolatey mound does it all for you
I just licked my screen. Twice.
This looks amazing. Beautiful photography.
Mary xo
Delightful Bitefuls
this pudding, holy shit. it's sexual.
i'd like to try it but i'd die from a MASSIVE sugar rush
meep! I'm amazed that the ganache made it into the middle of these puddings… it would have ended up spread on ritz crackers around my place. Or eaten straight from the fridge. Or… actually, don't worry ;)
Heads up lovely! We'll all be cheering you and your grades on from the sidelines & waiting with glee for your return when you're done!
No need for any naughty innuendos – these gooey chocolate puddings speak for themselves! I can empathize on the blog writer's blog; I've managed only 1 post each for the past two months. But sometimes, it's nice to step away and just do something else in order to find that spark again! 8-)
Ok, you can stop banging your head now, because this post has just inspired me to go and bake this! Droolworthy dessert!
I know you love your sexy innuendo's but your opening was fun to ready anyway =) Aww good luck with the last hurdle! Always suffering writers block here, I am a baker not a writer he =D
Dude, you don't need words to accompany pictures like that! yummmm!
Freakin awesome, a molten cake recipe that is pretty much foolproof and doesn't require leftover whites. I am so in. Cheers for the post. Will try this at some stage with Tia Maria, as I don't have Grand Marnier at the moment.
I often have thoughts about mohawks and tattoos and thats the honest truth. I always end up with tattoos hurt and a mohawk will make me look like a fat chook. Everyone gets writers block Karen. Stop with the banging your head on the table thing. The molten pudding is making my mouth water. All that oozing godness argghhh, perfect with tonnes of ice cream.
therapy at it's best. you said it. now to get some therapy… hehe:P
oh wow this looks like heaven! i'm sure it tasted just like it!
I'll be right here, waiting for you to bringing sexiness back to food =D Although that oozy pudding is doing a pretty good job right there…
:( my blog was stagnant too for the whole of October…didn't have the time to care for my baby! but I've just posted my latest entry…sigh….
But yes your molten lava chocolate pudding looks absolutely wicked and it doesn't need words to describe its awesomeness! YUM YUM and YUM!
Okay these are awesome looking. My stomach is yelling at me, wants this nice chocolatey creation.
Mohawk! DO ITT!!! hha at least you dont have exams to procrastinate for!
Love the orange version of this classic! I totally empathise with your blog neglect – I'm going through the same thing of late.
Looks absolutely wonderful. Delightfully decadent!
Now that's my idea of a treat!
that looks delicious! orange and chocolate are a winning combination and adding alcohol in, yum!!
This is so mouthwatering!
Oh the fondant looks perfect, mine always end up looking like a dogs breakfast. We'll wait, so please leave the poor table alone :)
I feel like reaching into the screen and eating it!
Oh my goodness, YUM!
happensafterfive.wordpress.com
These look AMAZING. Despite lack of motivation you are still able to pump out a these beauties? For that, you should stop hitting your head on the table. :)
OMG!!!OMG!!!! This is the only words I can say now.
You made me fall in love with your bolg in 30 seconds. God bless my fitness.
I do love bountiful mounds ;)
It was so hard to contain the drool when I saw the molten innards dripping out of the centre, oh my! Hope to see you around here again soon. You're my reliable go-to gal for cakeporn.
Oh, my, goodness. That looks insanely good.
I think all bloggers have gone through what you're going through. Sometimes you know you want to post, but there's no time, or you're too tired or a million other reasons. Then you feel guilty about it and the cycle continues. You'll find your motivation soon, or else you'll settle into a pattern that you're comfortable with.
I have prepared this weekend and is the best I've ever eaten! thanks for the recipe
What an effort for a procrastinator! It looks so gloriously gooey and begs to be eaten with a dollop of ice cream. Wanna do some more procrastinating and bake me some? Hehe – good luck with the rest of your studies. Ganbatte!
Could I prepare this recipe beforehand & freeze it? How would you reheat it?
Hi Jessica, I don’t see why not. Just as long as you wrap it up well before you freeze. It should be ok to bake straight out of the freezer, maybe give it a few minutes longer than the normal cooking time? Or you could thaw it in the fridge. I’ve never froze them before so can’t give you a definite answer sorry!
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