Soft centered chocolate puddings



  • Melted butter to grease
  • 200g rich dark cooking chocolate (Nestle Plaistowe brand)
  • 200g butter, chopped
  • 2 tsp instant coffee powder
  • 1 tsp hot water
  • 4 eggs
  • 4 egg yolks
  • 1/2 firmly packed brown sugar
  • 1 tbs creme de cacao liquer
  • 1/4 cup plain flour
  • double cream, bought honeycomb to serve

Chocolate sauce

  • 200g rich dark cooking chocoate
  • 1 cup thin cream


  1. Preheat oven to 180 degrees. Brush 8 1 cup capacity metal dariole moulds with melted butter to grease. Place on a baking tray.
  2. Place the chocolate and butter in a saucepan over low heat. Cook, stirring with a metal spoon for 5 minutes or until chocolate melts. Remove from heat and allow to cool.
  3. Combine coffee and water in a bowl. Beat together the eggs, egg yolks and sguar until mixture doubles in size. Add chocolate and coffee mixtures and fold to combine.
  4. Sfit flour over chocolate mixture and fold through. Spoon among prepared moulds.
  5. Bake in a preheated oven until just set, remove from oven.
  6. To make chocolate sauce, put cream and chocolate in saucepan over low heat and cook until melted. Serves 8.

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