A gooey, chocolatey dessert, so simple to prepare and serve!
Ingredients
- 50 g butter
- 75 g caster sugar
- 170 g condensed milk
- 4 eggs beaten large
- 1 tsp vanilla extract
- 1 tbs instant coffee powder dissolved
- 350 g dark chocolate
- 75 g plain flour
- 1/2 cup icing sugar for dusting
Method
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Step 1Preheat oven to 200C.
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Step 2Grease and line 6 Dariole moulds or ramekins and dust with flour.
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Step 3Beat together the butter and sugar until pale and creamy.
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Step 4Melt the chocolate in a bowl over a pan of boiling water.
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Step 5Whisk the condensed milk and eggs into the butter and sugar mix. Add the vanilla and coffee dissolved in hot water.
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Step 6Stir in the melted chocolate and flour, and whisk until smooth.
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Step 7Divide the mixture evenly between the moulds and bake for 10 minutes.
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Step 8Immediately run a knife around the edge and turn onto a plate. Dust with icing sugar.
Equipment
- 6 ovenproof ramekins
Recipe Notes
Dissolve instant coffee in a little hot water before adding.
The mixture can be stored in the fridge for a few hours before cooking, as these puddings need to be served straight from the oven.
Increase the cooking time to 12 minutes if you are cooking the puddings straight from the fridge.
When you cut into the puddings, they should be cakey around the edges and a gooey sauce should ooze from the centre.
Recipe Reviews (12)
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