Chocolate, dulce de leche, cantucci recipe by Nigel Slater

Weak crust. Dripping chocolate.

For 2dark chocolate 100gdulce de leche 2 tablespoonspeggs 2caster sugar 100gcantucci to serve

Set the oven to 140C convection heat/thermostat 3. Break the chocolate into small pieces and let melt, without stirring, in a heatproof bowl suspended over a pan of simmering water. While the chocolate is melting, gently stir in the dulce de leche and turn off the heat.

Crack the eggs into a large bowl, add the sugar and beat until thick and thick. frothy. Doing this in a blender with a whisk will yield the best results. Stir the chocolate and dulce de leche into the mixture.

Transfer to two ramekins using a rubber spatula. Place the ramekins in a roasting pan or ovenproof dish. Pour in enough boiling water to come halfway up the sides of the ramekins, then bake for 20 minutes until the surface is lightly crispy and the inside is thick and creamy.

Serve with a teaspoon and, if desired, cantucci biscuits.

NotesYou only need only two or three mixtures to incorporate the dulce de leche into the chocolate. The more likely you are to overmix.

A soft crust appears on these puddings as you cook them, while the interior remains rich and gooey. It will stay that way for an hour or two, if you wish to prepare them a little in advance.

Heat resistant porcelain ramekins are ideal for these, but you can bake them in ovenproof cups too, or even metal tali dishes.

I baked these chocolate puddings and ate them the next day when they're like thick, gooey chocolate mousse.< /p>

From Greenfeast: Autumn, Winter by Nigel Slater (HarperCollins, £22)