Espresso Chocolate Pudding with Boozy Rum Fudge Sauce
Photography by Josh Griggs.
Puddings don’t come much simpler than this melt-and-mix version. The secret is to not over-bake and to serve it piping hot with lashings of cream or ice-cream and a generous drizzle of sauce.
Serves: 6
INGREDIENTS
125 grams dark chocolate, 72% cocoa, chopped
125 grams butter, diced
1 teaspoon instant espresso coffee
3 large eggs
1 teaspoon vanilla extract
pinch of salt
½ cup each caster sugar and plain flour
1/3 cup walnuts, finely chopped
TO SERVE
Boozy Rum Fudge Sauce(see recipe)
ice cream, mascarpone or softly whipped cream
METHOD
Equipment: Lightly grease a 3 cup-capacity baking dish.
Preheat the oven to 160°C fan bake.
Put the chocolate, butter and coffee in a heatproof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot.
Lightly whisk the eggs and vanilla in a large bowl then add the salt, sugar and flour and whisk until smooth. Pour in the melted chocolate and the walnuts and mix to combine.
Pour the batter into the baking dish and bake for about 12-14 minutes, or until the edges are set, but the middle still has a slight wobble when you gently shake the pan.
To serve: Top with ice cream, mascarpone or cream and serve with the rum fudge sauce.
Boozy Rum Fudge Sauce (gf)
INGREDIENTS
150ml cream
¼ cup rum
¼ cup brown sugar
150 grams dark chocolate, 62% cocoa, chopped
1 teaspoon vanilla extract
40 grams butter
METHOD
Put the cream, rum and brown sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
Remove from the heat and whisk in the chocolate to make a smooth sauce. Stir in the vanilla extract and the butter. Leave until just warm to serve. MAKES 2 CUPS
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Issue #97
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