Coconut & Cacao Self-Saucing Pudding
Recipe: #34273
February 09, 2020
Categories: Desserts, Cakes, Eggs, Valentine's Day Oven Bake, Non-Dairy, Vegetarian, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (314.3 g)
- Calories 649
- Total Fat - 36.9 g
- Saturated Fat - 16.7 g
- Cholesterol - 906.2 mg
- Sodium - 355.7 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 3.3 g
- Sugars - 40.1 g
- Protein - 32.6 g
- Calcium - 157.7 mg
- Iron - 7.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C (350F) and lightly grease the base of 4 x 1 cup capacity (250 ml) dariole moulds, line with non-stick baking paper and dust with the extra cacao and set aside.
Step 2
Place the chocolate and coconut oil in a small saucepan over low heat and stir until melted.
Step 3
Place the honey, cacao powder and eggs in a medium bowl and whisk until smooth and then add the chocolate mixture and whisk until smooth.
Step 4
Divide between the dariole mould and place on a baking tray and cook for 10 minutes or until puffed and then gently turn out the cakes immediately and dust with extra cacao to serve.
Step 5
NOTE - serve immediately to ensure the cakes have a lovely molten centre.
Tips
No special items needed.
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