A rich dark chocolate pudding developed for Divine by Alan Coxon.
Ingredients
- 125g unsalted butter
- 125g Divine 70% Dark Chocolate
- 60g Fairtrade caster sugar
- 3 small fresh free range eggs
- 3 egg yolks
- 100g plain sieved flour
- 1 tblsp dark Divine Cocoa Powder
- butter for greasing and extra cocoa for dusting
Preparation & Quantity
Serves 4
Preheat the oven to 200°C/400F/gas mark 6
Cooking time: 8 mins at 200°C
Method
- Melt the butter and Divine chocolate together.
- Whisk together the sugar and eggs and egg yolks until light and pale.
- Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon.
- Lightly, but thoroughly, butter 4 oven proof individual dariole moulds and dust lightly with the extra Divine cocoa powder.
- Place onto an ovenproof tray and bake in a pre-heated oven at 200°c for approx 8 mins.
- When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates…the centre should still be soft and lusciously saucy.
- Serve with thick cream, crème fraiche or vanilla ice cream