Layered chocolate pudding

Serves 6–8

Preparation time 25 minutes Baking time 30 minutes

Two delicious textures in one pudding! The bottom layer is like a brownie, while the top is soft and gooey.

You need

• 225 g dark chocolate

• 225 g butter

• ¾ cup cocoa powder

• pinch of salt

• 7 eggs, separated

• 1/ cups sugar, divided in 2 equal parts

Here’s how

1 Preheat the oven to 175˚ C. Grease a round 25 cm oven dish.

2 Heat the chocolate and butter in a double boiler until melted. Add the cocoa powder and salt and mix well. Set aside.

3 Beat the egg yolks and two-third cup sugar in a large mixing bowl until pale yellow. Set aside. Whisk the egg whites in a separate mixing bowl until stiff peaks form. Fold in the rest of the sugar.

4 Fold the chocolate mixture into the egg yolks, and then add the egg whites – don’t stir too much!

5 Spoon half of the mixture into the oven dish and store the rest (about 2 cups full) in the fridge. Smoothen the top of the batter. Bake the pudding for 20 minutes. Remove from the oven and set aside to cool. Don’t worry if the pudding sinks in the middle – this is normal.

6 Turn the heat up to 200˚ C. Spoon the rest of the batter into the middle of the pudding, on top of the baked layer. Spread the batter, but leave about 2 cm clear around the edge. Bake for 10 – 12 minutes. Allow to stand for 10 minutes and serve with raspberries and ice cream.