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How to make Soft centred chocolate pudding

Yield = 8
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • Melted butter, to grease
  • 200g NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 200g butter, chopped
  • 2 teaspoons instant coffee powder
  • 1 teaspoon hot water
  • 4 eggs
  • 4 egg yolks
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 tablespoon creme de cacao liqueur
  • 40g (1/4 cup) plain flour
  • Double cream, to serve
  • Bought honeycomb, coarsely chopped, to serve

Chocolate sauce

  • 200g NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 250ml (1 cup) thin cream

Method

  • Step 1 Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
  • Step 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 and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
  • Step 3 Combine coffee and water in a bowl. Use an electric beater to beat together the eggs, egg yolks and sugar in a bowl until mixture doubles in size. Add chocolate mixture, coffee mixture and liqueur. Use a metal spoon to fold until just combined.
  • Step 4 Sift flour over chocolate mixture and gently fold until just combined. Spoon the mixture evenly among prepared moulds.
  • Step 5 Bake in preheated oven for 10 minutes or until just set. Remove from oven.
  • Step 6 Meanwhile, to make the chocolate sauce, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth.
  • Step 7 Turn puddings onto plates and drizzle with chocolate sauce. Top with a dollop of double cream and sprinkle with honeycomb. Serve immediately.