Chocolate and Fig Puddings
Ingredients
To make the pudding
- 125g dark chocolate, chopped
- 90g butter, chopped
- 1/2 cup almond meal
- 3 extra large egg whites
- 1/4 tsp ground cinnamon
- 2 Tbsp plain flour, sifted
- 1/2 tsp baking powder
- 1/3 cup caster sugar
- 6 soft & juicy dried figs, finely chopped (or prunes can be substituted)
- 2 Tbsp coffee flavoured liqueur or hot espresso coffee
to serve
- Bulla Dollop Cream
- scoops Bulla Creamy Classics Ice Cream Chocolate Chip
- 1/2 cup toasted walnuts
Cooking Directions
- Preheat oven to 170⁰C (150⁰C fan forced).
- Place chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
- In a medium bowl place ground almond, egg whites, cinnamon, flour, baking powder, sugar figs and liqueur, stir to combine. Pour chocolate mixture into almond mixture and whisk to fully combine.
- Spoon chocolate batter evenly between 6 x 1/2 cup capacity well-greased dariole moulds. Place on oven tray and cook for 25 -30 minutes or until springy to the touch.
- Allow to sit in moulds for 5 minutes before carefully removing.
- Serve warm or at room temperature with a dollop of Bulla Dollop Thick Cream and/or scoops of Bulla Creamy Classics Choc Chip Ice Cream with a sprinkle of walnuts.
Ingredients
To make the pudding
- 125g dark chocolate, chopped
- 90g butter, chopped
- 1/2 cup almond meal
- 3 extra large egg whites
- 1/4 tsp ground cinnamon
- 2 Tbsp plain flour, sifted
- 1/2 tsp baking powder
- 1/3 cup caster sugar
- 6 soft & juicy dried figs, finely chopped (or prunes can be substituted)
- 2 Tbsp coffee flavoured liqueur or hot espresso coffee
to serve
- Bulla Dollop Cream
- scoops Bulla Creamy Classics Ice Cream Chocolate Chip
- 1/2 cup toasted walnuts