Decadent chocolate puddings with a rich chocolate sauce
Ingredients
To make the pudding
- 150g dark chocolate
- 150g reduced salt butter
- 3 eggs
- 2 egg yolks
- 80g brown sugar
- 1 tsp vanilla extract
- 25g plain flour
- 3 tsp cocoa
for the chocolate sauce
- 120g dark chocolate
- 200mL Bulla Dollop Cream
- 35g brown sugar
to serve
- additional Bulla Dollop Cream
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly. Alternatively, melt in a microwave in short bursts, stirring regularly until melted.
- Beat together the eggs, yolks, sugar and vanilla extract until pale and doubled in volume. Add chocolate mixture, mixing until well combined. Fold in flour and cocoa and mix well.
- Spoon mixture between 6 x 185mL capacity greased and base lined dariole moulds or muffin pans. Place onto an oven tray and bake for approx. 12 minutes until just cooked. Allow to sit for 3-4 minutes before turning out.
- Meanwhile, for the chocolate sauce, combine all ingredients in a saucepan and heat, stirring often, until chocolate has melted and mixture is smooth.
- Turn puddings out onto serving plate and spoon over hot chocolate sauce. Accompany with a dollop of Bulla Dollop Thick Cream.
Ingredients
To make the pudding
- 150g dark chocolate
- 150g reduced salt butter
- 3 eggs
- 2 egg yolks
- 80g brown sugar
- 1 tsp vanilla extract
- 25g plain flour
- 3 tsp cocoa
for the chocolate sauce
- 120g dark chocolate
- 200mL Bulla Dollop Cream
- 35g brown sugar
to serve
- additional Bulla Dollop Cream