Self-Saucing Chocolate Puddings
Posted on 04/10/2010

INGREDIENTS

120 g of good quality dark chocolate
125 g of unsalted softened butter
75 g of Vitarium Plain Flour
175 g of castor sugar
4 eggs
100 g of ground hazelnuts
Icing sugar and cream or ice cream to serve

STEP ONE

Pre-­‐heat oven to 180°C. Melt chocolate and butter on top of a double saucepan and then remove from heat. Beat the ground hazelnuts, castor sugar and flour into the chocolate, and finally add eggs and mix well.

STEP TWO

Pour into greased moulds and bake for 12 to 14 minutes, or until the top of the pudding is just firm. Remove from oven and let sit for a minute before inverting. Dust with icing sugar and serve with cream or ice-­‐cream.

STEP THREE

Lactose free option: replace butter with 100 g of canola oil, and add an extra 25 g of flour and ground hazelnuts. You will need to purchase a specific dark chocolate by Loving Earth – dark chocolate sweetened with agave.