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- 100 g
unsalted butter, plus extra to grease
- 100 g
dark chocolate (70% cocoa solids), roughly chopped
- 40 g
ground almonds
- 4
medium eggs
- 4 Tbsp.
granulated sweetener, we used Splenda
- Step 1Grease 4 dariole moulds and line the bases with a disc of baking parchment. Chill until needed.
- Step 2Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Set bowl aside to cool for 10min.
- Step 3In the small bowl of a food processor, whizz the almonds and 1 egg for 1min – this helps further grind down the almonds. Using a freestanding mixer or handheld electric whisk and a large bowl, whisk the remaining 3 eggs and sweetener until pale and fluffy, about 5min. Whisk in the almond mixture, until combined. Using a large metal spoon fold in the cooled chocolate mixture chocolate and a pinch of fine salt.
- Step 4Divide between the prepared moulds and chill for at least 1hr (up to 48hr).
- Step 5Preheat oven to 180°C (160°C fan) mark 4. Put moulds on a baking tray and bake for 10-13min, or until well risen and a crust has formed on top (they should still have a slight wobble).
- Step 6Remove from oven and leave to sit for 1min, before turning out on small plates. Serve with cream, if you like.
Get ahead
Prepare to end of step 4 up to 2 days ahead. Complete recipe to serve, adding a couple of extra min baking for the crust to form, if needed.
Per pudding (without cream):
- Calories: 460
- Protein: 11g
- Total fat: 39g
- Saturates: 19g
- Carbs: 16g
- Total sugars: 15g
- Fibre: 1g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
