Salter EK1847, Руководство пользователя

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Ingredients
115 g dark chocolate
(minimum 50% cacao)
115 g butter
115 g sugar
2 tbsp liqueur
(Amaretto/Cointreau)
2 tbsp self-raising flour
(plus extra
for greasing)
2 eggs
1 tbsp cocoa powder
(plus extra for greasing)
Method
Preparation Time: 25 minutes
Cooking time: 15 minutes (plus 5 minutes rest time)
Extra Equipment Needed: 6 ramekins, aluminium foil, trivet
Grease the ramekins with butter, then lightly but evenly dust with cocoa powder;
tip away any excess.
Grate the chocolate into a microwavable bowl, add the butter, sugar and liqueur,
then microwave on a medium heat setting for several minutes until the contents
melt - take care not to leave it too long or the sugar will burn and the chocolate
may harden. Alternatively use a small bowl suspended in a pan of hot water.
Sift the flour and cocoa powder into the chocolate mix, folding in to combine. In a
separate bowl or cup, beat the eggs and add them to the mix.
Pour the mixture equally into each of the ramekins and cover each one with foil,
pinching around the edges to seal.
Add 150 ml of cold water to the non-stick bowl in the Pressure Cooker and
carefully stand 3 ramekins in the water. Set a trivet over the top and add the
3 remaining ramekins.
Close the Pressure Cooker lid, checking that it is in the locked position and that the
pressure release valve is set to the ‘Seal’ position.
Select the ‘Timer’ setting function and cook for 10 minutes.
When cooking is complete, leave the puddings to rest for 5 minutes before
releasing the pressure by switching the pressure release valve to ‘Vent’ and then
unlocking the lid and opening carefully.
Taking care, lifting out the ramekins. Serve while still warm with fudge and vanilla
ice cream.
Steamed Chocolate and
Fudge Puddings