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How to make Sour cherry chocolate puddings

Yield = 6
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 75g Lindt Excellence Cherry Intense Dark, chopped
  • 75g Lindt Excellence 70% Cocoa Dark, chopped
  • 150g unsalted butter, chopped
  • 1 tablespoon port
  • Pinch sea salt flakes
  • 3 eggs
  • 1 egg yolk
  • 55g (1/4 cup) caster sugar
  • 2 1/2 tablespoons plain flour
  • 2 teaspoons dark cocoa powder
  • 40g drained Morello cherries, halved
  • 1 tablespoon sour cherry jam
  • Dark cocoa powder, extra, to dust
  • Double cream, to serve
  • Sour cherry jam, extra, to serve

Method

  • Step 1 Grease six 185ml (3/4 cup) pudding moulds with melted butter. Line the bases with baking paper.
  • Step 2 Place the combined chocolate, butter, port and salt in a heatproof bowl over a saucepan of simmering water (ensure bowl doesn't touch the water). Cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is smooth. Cool for 15 minutes.
  • Step 3 Use electric beaters to beat eggs, egg yolk and sugar in a bowl for 4-5 minutes or until thick and pale. Use a whisk to gradually fold in chocolate mixture. Sift over flour and cocoa. Fold until just smooth.
  • Step 4 Spoon two-thirds of chocolate mixture into prepared dishes. Place in the freezer for 10 minutes to firm slightly. Use paper towel to pat the cherries dry. Combine cherries and jam in a small bowl. Divide cherry mixture among centres. Spoon remaining chocolate mixture over the top. Smooth the surfaces. Place in the fridge for 2 hours or until firm.
  • Step 5 Preheat oven to 180C/160C fan forced. Place dishes on a baking tray. Bake for 15 minutes or until just set. Set aside for 5 minutes to cool slightly. Carefully turn the puddings onto serving plates. Dust with extra cocoa. Top with cream and a swirl of extra jam. Serve immediately.