2017-03-14

Self-Saucing Chocolate Pudding

FOR 2 SERVINGS


THE CHOCOLATE CAKE:
60g all purpose flour
35g light brown sugar
15g unsweetened cocoa powder
½ tsp baking powder
small pinch of salt
1⁄4 tsp instant coffee granules dissolved in 4tbsp water
½ tsp vanilla
1 tbsp unsweetened soy milk
1 ½ tbsp vegetable oil
1 small egg

THE CHOCOLATE SAUCE:
30g light brown sugar
8g unsweetened cocoa powder
3 tbsp boiling water


(1) Grease 2 ramekins and preheat oven to 180C.

(2) Sift flour, sugar, cocoa, baking powder and salt into a bowl or a jug and stir to combine.

(3) Whisk together the coffee, vanilla, milk, oil, and egg, then pour the wet mixture into the dry ingredients and mix until smooth. Transfer the batter into ramekins.
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(4) To make the sauce: sift sugar and cocoa powder into a small bowl, add boiling water little by little, and stir until a lump-free sauce is formed.

(5) Pour the chocolate sauce over the chocolate batter. Bake on the middle shelf of the oven for 20 minutes until the surface looks risen and crisp.


Serve straight away! As you scoop to the bottom of your ramekin you should find a gorgeous chocolate sauce underneath!

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