“Chocolate is not cheating! After a salty meal, you need a little bit of sweet. This is living, not cheating.” - Ali Landry
It’s been cold and wet in Melbourne with the first real wintry night last night. It is a pleasure on these evening to come home and enjoy a hot meal with a delightful warm and chocolatey dessert to follow. Here’s one of our favourite Winter desserts:
Self-Saucing Chocolate Pudding
It’s been cold and wet in Melbourne with the first real wintry night last night. It is a pleasure on these evening to come home and enjoy a hot meal with a delightful warm and chocolatey dessert to follow. Here’s one of our favourite Winter desserts:
Self-Saucing Chocolate Pudding
Ingredients - Pudding
150 g self-raising flour
30 g cocoa powder
120 g firmly packed brown sugar
130 mL milk
50 g grated cooking chocolate
1 egg
70 g unsalted butter, melted,
cooled cream or vanilla ice-cream, to serve
Ingredients – Sauce
40 g cocoa powder
120g brown sugar
430ml boiling water
Method
Preheat the fan-forced oven to 160°C. Grease a 1.5 litre ovenproof (18 cm diameter x 10 cm deep) dish and place on an oven tray lined with baking paper or foil (to catch any drips).
Sift the flour and cocoa powder into a medium bowl. Add the sugar and stir to break up any lumps, adding the grated chocolate last. Whisk together the milk, egg and butter in a jug. Add the milk mixture to the dry ingredients; use a whisk to stir to a smooth batter.
Pour into the prepared dish and smooth the surface with the back of a spoon.
For the sauce, sift the cocoa powder into a bowl; add the sugar and stir to combine. Sprinkle evenly over the surface of the batter. Pour the boiling water evenly over the cocoa and sugar mixture in the dish. Bake for 50 minutes or until the cake topping is firm.
Dust with icing sugar and serve hot with cream or ice-cream.
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That is a very delicious looking dark chocolate sauce!!
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