Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 25grams plain flour
- 150grams reduced salt butter
- 1teaspoons vanilla extract
- 3teaspoons cocoa
- 200milliliter Bulla Dollop Thick Cream
- 150grams dark chocolate
- 120grams dark chocolate
- 5 eggs, 3 whole, 2 egg yolks
- 80grams brown sugar
- 35grams brown sugar
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
9.9grams
Fat
46.5grams
Carbs
22.5grams
Sugars
18.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C (160°C fan-forced).
Step 2 of 6
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.
Step 3 of 6
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.
Step 4 of 6
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.
Step 5 of 6
Meanwhile, for the chocolate sauce, combine all ingredients in a saucepan and heat, stirring often, until chocolate has melted and mixture is smooth.
Step 6 of 6
Turn puddings out onto serving plate and spoon over hot chocolate sauce. Accompany with a dollop of thick cream.
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