Coconut & Cacao Self-Saucing Pudding
Created by ImPat on February 9, 2020
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #34273
Ingredients
- 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
How to Make
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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.
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Step 2: Place the chocolate and coconut oil in a small saucepan over low heat and stir until melted.
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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.
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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.
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Step 5: NOTE - serve immediately to ensure the cakes have a lovely molten centre.