Dark Choc Self-Saucing Pudding

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