Chocolate Volcanoes

INGREDIENTS
200g top quality dark chocolate (min 75% cocoa solids)
125 g butter
75 g flour, sifted
175g caster sugar
4 eggs
100g ground hazelnuts or almonds
crème fraiche or greek yoghurt to serve

METHOD
-Melt chocolate and butter in a glass bowl over a pan of simmering water, or on medium heat in microwave in one-minute bursts (remembering to stir continuously).
- Lightly beat eggs in small bowl.
- Combine flour, sugar and ground nuts in larger bowl.
- Add melted butter and chocolate to dry mix, stir well, cool.
- Add eggs to mixture.
- Grease four 200ml or six 150 ml ramekins with butter.
- Divide mixture evenly into ramekins.
- Bake at 180°, four for approximately 18 minutes, and six at approximately 12 minutes.
- Serve hot with crème fraiche or greek yoghurt.

COMMENTS
These are delightfully runny in the centre. You can either dig into your ramekin, or invert onto a plate, which will cause the pudding to explode lava-like. As the pudding is very rich, you can choose to make smaller or larger ones to your liking. Baking times are completely dependent on your oven, and puddings should look uncooked and jiggly in the centre.

SERVINGS
4 - 6

SOURCE
Jules, from House & Garden

Naan Bread

INGREDIENTS
2/3 cup warm water
1 tsp dry yeast
1 tsp sugar
2 cups flour
1 tsp salt
4 tbsp ghee, melted (alternatively, use olive oil)
2 tbsp yoghurt
2 tsp kalonji (black onion seeds)

METHOD
Whisk water, yeast and sugar in bowl until yeast is dissolved.
Cover and stand in warm place for 10 minutes.
Sift flour and salt into a large bowl, add yeast mixture, yoghurt and half the ghee.
Mix to a soft dough then knead, on floured surface, about 5 minutes or until dough is smooth and elastic.
Place dough in large greased bowl, cover and stand in warm place for about 1½ hours, or until dough has doubled in size.
Once proved, punch dough, then knead on a lightly floured surface for 5 minutes.
Divide dough into 6 pieces and roll each piece into a 20cm round naan.
Cook each naan separately on an oven tray covered with foil, under the grill for approximately two minutes each.
Brush naan with remaining ghee and sprinkle with kalonji and cook a further 30 seconds.
Alternatively, cook each naan in a well greased (but not oily) fry pan until puffed and just brown.

SERVINGS
Makes 6

COMMENTS
Party favourite, although takes ages to prepare, especially if you fry it

SOURCE
AWW Indian