Easter recipe: Make John Torode’s delicious molten chocolate bombe with Creme Egg filling

This Morning: Holly Willoughby calls John Torode 'naughty'

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With the holiday season just around the corner you may be stuck for choice as to what to have for your Easter pudding. John Torode appeared on This Morning yesterday with the perfect dessert recipe which is pretty easy to make. Holly Willoughby said John Torode’s molten chocolate bombe was “so delicious” as she and Phil looked at each other in delight after tasting the indulgent pudding.


2 tbsp butter, 2 tbsp sugar & 2 tbsp cocoa to line the pudding basins

250g 70% dark chocolate

250g butter

250g plain flour

50g cocoa

½ tsp baking powder

4 eggs

250g golden caster sugar

1 tsp vanilla extract

2 shots espresso

1 filled chocolate egg, about 40g, either creme egg or Reese’s peanut butter egg

First, preheat the oven to 200 degrees Celsius /180 fan. Prepare the basins by greasing with butter.

Mix the sugar and cocoa together and then coat all over the sides and the bottom of the basins.

In a bowl placed over a pan of simmering water, melt the chocolate with butter and stir through.

In a separate bowl, mix together the flour with the cocoa and baking powder.

Whip the eggs with the sugar and vanilla until they have turned white and quadrupled in volume.

When the chocolate and butter has melted, add the coffee.

Fold the whipped egg mix into the butter, chocolate and coffee mix. Gently add the flour and cocoa mix in two parts and fold through.

Place half of the chocolate pudding mix into each basin and then place a chocolate egg (of the selection you have) in the centre, sitting up like it is in an eggcup. Spoon more pudding mix around to cover the eggs.

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Place the pudding basins on a flat tray and put into the preheated oven and bake for approximately 15-17 minutes.

Leave to rest for five minutes so they come free of the basin then turn out onto a plate and cut.

Serve with orange flavoured crème fraiche or just plain crème fraiche with grated praline egg.

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