I’ve never really met a person who didn’t like chocolate. Maybe it means that I only hang out with amazing people but somehow I don’t think so. More so than any other flavour, chocolate has a way of inspiring real passion amongst food lovers.
So when I was thinking about making a pudding for Amazing Almonds naturally my thoughts drifted towards chocolate. Not just chocolate but double chocolate. After all, if you’re going to indulge you might as well go all the way, right?
This pudding includes both milk and dark chocolate – the dark chocolate is melted with butter and cream to form a sauce at the bottom of the pudding, while the milk chocolate is finely chopped and mixed into the pudding so it appears throughout the pudding.
Some coffee gives this pudding a lovely depth of flavour but it’s not overwhelming. Serve this pudding with whipped cream or vanilla ice cream, a sprinkle of drinking chocolate powder and watch the smiles appear.
- 100g dark chocolate, roughly chopped
- ½ cup thickened cream
- 30g butter (unsalted preferably)
- 1 cup almond meal
- ½ cup self-raising flour, sifted
- ½ cup sugar (dark brown or raw preferably)
- 2 large eggs, lightly whisked
- ¼ cup coffee (mix hot water with scant ½ teaspoon instant coffee)
- 2 tsp vanilla bean essence
- 100g butter (unsalted preferably) melted
- 100g milk chocolate, finely chopped or grated
- 1 cup thickened cream or vanilla ice cream to serve
- Preheat oven to 170°C.
- Stir the dark chocolate, ½ cup cream and 30 grams butter in a small saucepan over medium heat for around 3 minutes or until the chocolate is fully melted.
- Divide mixture among four 1-cup capacity ramekins or oven proof mugs.
- Mix almond meal, flour and sugar in a large bowl.
- Make a well in the centre of the mixture and then add egg, coffee vanilla and extra melted butter. Fold gently with a spatula and then add finely chopped/grated milk chocolate.
- Fold gently again until chocolate is evenly mixed through.
- Divide mixture amongst the four ramekins and place ramekins on a baking tray.
- Bake for 35-40 minutes or until a skewer inserted into the centre of the puddings comes out dry.
- Serve with whipped cream or vanilla ice cream and a light dusting of drinking chocolate powder.