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Coconut & Cacao Self-Saucing Pudding

Here's how you make Coconut & Cacao Self-Saucing Pudding
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/2 cup cacao powder, (50 grams) sifted plus extra for dusting.
  • 80 grams cacao chocolate, raw and chopped
  • 65 grams coconut oil, (1/2 cup)
  • 1/3 cup honey (115 grams)
  • 4 eggs, at room temperature
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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