Coconut & Cacao Self-Saucing Pudding

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.