Jul
Death by chocolate
If I had to pick my last meal, it would definitely have chocolate as an ingredient — and lots of it. Let’s face it; too much chocolate is barely enough!
One of my favourite winter ‘comfort food’ desserts is chocolate self-saucing pudding; an oldie but a goody. This one is an absolute corker — a coronary in every bowl!
Chocolate self-saucing pudding
Ingredients:
1 cup self-raising flour
1/4 cup cocoa, plus 2 tblspn extra
2/3 cup caster sugar
1/3 cup dark chocolate chips
50g butter, melted
1/2 cup milk
2/3 cup brown sugar, firmly packed
1 1/4 cups boiling water
Method:
1. Preheat oven to 180 degrees Celcius (160 degrees Celcius fan-forced).
2. Sift flour and cocoa together into a mixing bowl, then add caster sugar and choc chips and stir through.
3. Mix the melted butter and milk in a jug, then pour into the dry ingredients. Stir until combined and put into a greased ovenproof dish.
4. In a jug, combine boiling water, extra cocoa and brown sugar stir until combined. Pour over the cake batter — if you pour it over the back of a spoon, it won’t disturb the cake layer, giving a better-looking finished pudding.
5. Cook for about 45 minutes, depending on your oven. The pudding is cooked when the surface springs back when pressed lightly.
5. Let the pudding rest for about 5 minutes before serving. Transfer to bowls and top with cream or ice cream.