Autumn

Sunny days

How to enjoy sunshine, demonstrated by Duende - the Sun Child.

Autumn means chocolate

It's getting colder and colder everyday. The summer has most certainly left us and all we can do now is wait for the world to fall asleep completely in its waiting for spring-time. It is a good thing we have Christmas to look forward to, otherwise falling asleep with the trees and squirrels would be a tempting option. I do however enjoy autumn. I like the colours of the leaves and how they fly in the wind before they settle in the (still) green grass. I also like the light in the early mornings- the buildings and treetops seem to almost shine with a warm, orange glow which is so different to the feel of cold air on your skin as you walk in this pretty light.

None of the other seasons invites comfort food as much as autumn. And nothing makes better comfort food than chocolate, preferably dark chocolate. The recipe below is an attempt to recreate Gü's amazing chocolate soufflés. It works quite well, I think. Especially with a cup of tea and a good book on the side.

Melting chocolate puddings 

120g dark chocolate
100g butter
20ml rum
1/4 cup caster sugar
2 medium eggs
2 egg yolks
dash of vanilla extract
1/4 cup plain flour

Preheat the oven to 160C degrees.
Melt the chocolate, butter and rum over a steam bath stirring occasionally.

While the chocolate is melting whisk together the eggs, egg yolks and sugar together in a big bowl until blended well. Add vanilla essence and and whisk with an electric whisk for about ten minutes until the mixture gets a bit firmer and starts to form little ribbons as you whisk it. I suggest using an electric whisk for ease - it probably takes ages by hand. And if you have one of those magical KitchenAid machines it will take no time at all.

When the chocolate is melted pour it around the edges of the egg mixture. Sift flour on top and begin to fold the mixture. Take your time and do it very slowly so that the air whisked into the eggs doesn't escape. This helps to keep your puddings light and fluffy. The folding will take a long time but it is well worth it. Fold until the mixture is evenly chocolatey in colour.

Grease 4 ramekins with some butter and pour the chocolate mix into the ramekins. Bake for about 12-14 minutes so that the top is firm and crusty but the puddings are still guey inside.

(you can also freeze this dessert, but make sure you add another couple of minutes to the baking time before serving!)

Enjoy. But watch out because the ramekins get very hot. And the puddings are quite addictive.