It’s true to say, due to family illness and the lots of travel that that is involving at the moment, that I’ve somewhat lost my blogging mojo. Hence the distinct lack of recipes over the last month. My toddler has also chosen this moment to become, yes, you’ve guessed it, a TODDLER! I thought I had been blessed with an incredibly easy baby… he’s generally very even-tempered, smiley, doesn’t seem to mind being taken on car journeys and being lugged round the shops. He also, much to the envy of some of my friends, will nap for three to four hours in the afternoon and then go a full twelve hours at night. That’s not to say he’s a placid baby though: he’s full of energy and into absolutely everything. A complete joy.

Most of the time.

He is, however, turning into a bit of a fusspot at the dinner table. The range of foods he is prepared to eat seems to narrow on a daily basis; but luckily, the majority of them are relatively healthy…bananas, strawberries, satsumas, tomatoes, fromage frais, yoghurt, hummus, brown bread, cereal, milk, corned beef, salami, frankfurters and chorizo (?!?!?!)… as well as biscuits, chocolate and ice cream, which he can always find room for, funnily enough!

Anyway, enough about my son – this is a cooking blog, not a ‘mummy’ blog, after all…! The upshot of all of this is that, currently, creating, cooking and blogging has slipped down my list of priorities: I’m eating a lot of grilled meat and salad at the moment: easy to buy, easy to cook and easy to eat and…not really worthy of a blog post! I’ve still managed to contribute my monthly guest blog recipe at LiveGlutenFree, though, which I have also been somewhat neglectful in advertising:

Gluten-free orange-double-choc-chip refrigerator cookies

Gluten-free lime-frosted carrot cake muffins

Then I received an email, the day before yesterday, from Caleigh over at the lifestyle blog Domestic Sluttery asking for gluten-free contributions of a chocolate pudding nature for the blog’s newly-launched pudding club. So I switched on the oven, dusted off the mixing bowls and cracked open a packet of the brown stuff.

Once again, please forgive the main photos – not being prepared has meant that the camera battery wasn’t charged yet again. Enter dodgy, ever-so-slightly fuzzy, smartphone photography…

Gluten-free souffléed mocha pots

Salt is one of those ingredients which really brings out the flavour of chocolate. Coffee is another. I used decaffeinated espresso but feel free to substitute whatever you’ve got. I should imagine that 1-1.5 teaspoons of instant in two tablespoons of boiling water would be about right, but that’s just an educated guess. The cooking time is flexible, depending upon how squidgy or how souffléed you want them. At ten minutes, mine were slightly underdone and could have done with another couple of minutes. I would suggest 12-15 minutes. Don’t overfill the ramekins because as they rise, they have the tendency to overflow. If aesthetics are important to you, it is imperative to eat them immediately. My photo was taken about 5 minutes after it had come out of the oven and it was already starting to sink. A spoonful (or three) of single cream helps to cut through the richness (let’s face it, this isn’t diet food!)

Serves 4

butter, for greasing
4 medium eggs, separated
140g caster sugar
30g gluten-free plain (all-purpose) flour, sifted
1tsp gluten-free baking powder
100g gluten-free dark chocolate (I used 74% cocoa solids), broken up into small pieces
2 tablespoons strong espresso
350ml milk

You will also need 4 200ml-capacity ramekins

Preheat the oven to 180°C (my oven is fan-assisted, so adjust accordingly) and place a baking (cookie) sheet on the top shelf. Liberally butter the insides of the ramekins.

In a large mixing bowl, whisk the egg yolks and sugar for several minutes until pale yellow, thick and creamy. Add the flour and baking powder and stir until well-combined.

Put the chocolate pieces and espresso in a heatproof bowl and place over a pan of simmering water (make sure the bottom of the bowl is not touching the water) until melted. Remove from the heat and allow to cool slightly. Heat the milk up in a small saucepan until just below boiling point. Take off the heat.

Add the coffee and chocolate mixture to the egg yolks, sugar and flour and stir until well-combined. Add the heated milk and stir until smooth. Return to the saucepan and put back on a low heat. Whisk until thickened (a couple of minutes). Take off the heat, return to the mixing bowl and allow to cool slightly.

Whisk the egg whites in a scrupulously clean bowl until at the stiff peak stage. Using a metal spoon, stir one-third of the egg white into the chocolate mixture to loosen it. Fold in the remaining two-thirds in two lots, until no streaks of egg white can still be seen. Pour carefully into the ramekins, making sure not to spill any on the rim, otherwise they will not rise.

Place on the heated baking sheet in the oven and bake for 12-15 minutes according to how squidgy you want them (resist the temptation to peek by opening the door – if you haven’t got an oven light, do what I do and use a torch). Eat immediately with single cream slathered all over.

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