Dark Choc Self-Saucing Pudding

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Recipe: #36492

February 18, 2021

"From our weekday newspaper The West Australian. Times are estimated."

Original is 6 servings


  • Serving Size: 1 (355.5 g)
  • Calories 729.3
  • Total Fat - 38.1 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 904.8 mg
  • Sodium - 11333.6 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 38.6 g
  • Protein - 36.1 g
  • Calcium - 186.9 mg
  • Iron - 8.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 200°C and grease a 5-cup (1.25L) baking dish.

Step 2

Place chocolate and butter in a small saucepan over low heat and cook for 3-4 minutes or until melted and then remove from heat and cool completely.

Step 3

Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy.

Step 4

Combine the flour and almond meal in a bowl and fold into the egg mixture and gently fold through chocolate mixture.

Step 5

Pour batter into prepared dish and tap gently to level out and then place baking dish on a baking tray and bake for 15-20 minutes or until pudding is just cooked but still soft and slightly wobbly in the middle and then remove from oven and stand on a wire rack for 5 minutes.

Step 6

Transfer baking dish to a heatproof serving platter and dust with cocoa and spoon over thickened cream to serve.

Step 7

TIP - top with fresh raspberries or other berries of choice or with ice-cream for a twist


No special items needed.

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