The answer to all chocolate cravings that creep up on unsuspecting weeknights –
Self-saucing DOUBLE Chocolate Pudding.
Rich, moist and delectable
Warm chocolate sponge
Ooey, gooey brownie-like layer
Magical creation of chocolate sauce
Under 1 hour to chocolate ecstasy
Need I say more?
Puddings are a quintessentially British comfort food. The texture of most puddings is somewhere between a sponge cake and an ultra-gooey brownie. They are nothing much to look at – usually all brown and sodden-looking but completely the opposite in terms of taste – gloriously spectacular! Their exteriors hardly hint at their deliciousness within.
There’s something about the way your spoon cuts through the spongy flesh of the pudding that immediately appeals. But wait , there’s more. The instant the tip of your tongue hits the luscious sponge, you quickly forget its unappealing exterior – it’s exactly the kind of dessert that you’d say to your guests, “Do not judge a book by its cover – do not judge a pudding by its exterior.” Why bother cooking up a storm when you can enthrall your guests with an easy to make chocolate dessert as sublime as this? A scoop of cold vanilla ice-cream or a dollop of whipped cream and a few slithers of whatever seasonal fruit you have – strawberries, apricots, figs, poached pears – would be its perfect partners. I am always enamoured by how the wisps of melting cold, ice-cream hug the craggy chocolate crevices left behind by each scoop. When it takes hardly any effort to whip up something, it leaves you more time to savour and romanticise the poetry that dining, beautiful food and wonderful company are. Mixed, poured into a casserole dish, like my 26-cm Le Creuset Buffet Casserole, and baked – this dish is done in under 45 minutes. Scoop and serve directly from the pretty buffet casserole. What a quick and delicious dessert!
Self-saucing Double Chocolate Cooking Tips:
- I used Valrhona Dutch processed cocoa powder for a deep cocoa flavour. It is my favourite cocoa powder. You could use any good quality cocoa powder. The addition of dark chocolate deepens the chocolate flavour but it is completely optional. The gooey chocolate sauce in the pudding will have a pretty good chocolate kick.
- While it might seem easier to mix the batter in the casserole it’s baked in, I caution against it as it might scratch the enamel surface of the buffet casserole and it is much easier to mix everything evenly in a mixing bowl.
- Almond meal / flour tends to clump if you freeze it ( I keep all my nut products in the freezer) so mixing it thoroughly is necessary for a smooth batter.
- I used almond milk because that’s what I had in my fridge. Use any milk you like. of course, fresh full cream milk will give you the most decadent result.
- Any semi-deep 6 cup ovenproof dish would do but I like using my 26cm Le Creuset Buffet Casserole as it bakes beautifully because of its even heat conduction and it makes for a lovely presentation when serving it at dinner parties. It also keeps the pudding warm much longer than ordinary glass or porcelain casseroles so I can bake it slightly ahead of my time, cover it after 20 minutes and still keep it warm. You’ll be amazed at how long the buffet casserole keeps food warm.
- Both the 22cm and 26cm buffet casserole are ideal for this pudding. The 22cm casserole will bake up a slightly thicker pudding.
- The pudding must be served warm as the chocolate sauce is more ‘liquid’ then. I would advise against freezing this pudding or keeping any leftovers though I highly doubt there would be any!
- I went a little overboard and sprinkled some edible gold glitter to my pudding. The aromas got me all excited and I decided to have an extravagant Friday night dessert. You could follow my lead if you’d like to jazz up your dinner party. You’re welcome : )
There’s really nothing else to articulate here except that you probably have all the ingredients in your pantry to make this right now !!
Recipe by: Vasun, http://www.cupcakesncurries.com
- 75 grams AP flour
- 25 grams almond meal /flour
- 2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 5 grams + 20 grams cocoa powder
- 45 grams + 120 grams light brown sugar
- 1/8 cup chopped dark chocolate (optional)
- 125 millilitres almond milk / milk
- 40 grams unsalted butter, melted
- 1 large egg
- 1.5 cups water
- 1 tsp pure vanilla extract
- thick cream/ vanilla ice-cream/ fruits , to serve
- Preheat oven to 180°C (160° fan-forced).
- In a large mixing bowl, sift flour, 5 grams cocoa powder and 2 teaspoons baking powder. Add almond meal, 45 grams light brown sugar to the bowl. Whisk in melted butter, egg, milk and vanilla extract. Stir in chopped dark chocolate , if adding. Pour in 5-6 cup ovenproof casserole dish. Smooth the batter with spatula.
- In a small saucepan, combine remaining 20 grams cocoa powder, 120 grams light brown sugar and 1.5 cups water. Heat over low heat until sugar has completely dissolved.
- Using a large ladle, gently pour hot cocoa-water mixture on top of batter in casserole.
- Bake, uncovered for 30-45 minutes until slightly risen and crusty on top. The pudding will still be slightly wobbly but set in the middle.
- Set aside for 20-30 minutes before serving. Pudding will set while cooling slightly. Dust with cocoa powder.
- While pudding is warm, spoon onto serving bowls. Serve with cream or ice-cream and fruit.