This month, we’re handing the recipe reigns over to our friends at Flannerys Victoria Point, who’ve shared their delicious chocolate pudding recipe, which makes a perfect Easter treat!
We’ve got Easter sorted with this warm, self-saucing chocolate pudding. The cacao-based cake is the perfect balance of fluffiness and fudginess with lots of melted chocolate throughout, finished with a velvety, rich cacao sauce to pour over the top, making this antioxidant-rich and indulgent!
We topped ours with vanilla frozen yoghurt and a little extra dark chocolate for the ultimate chocolate hit this month. Follow along at home as we
make this one; visit @flannerysorganic on socials. Serves: 6. Time: 45-minutes.
Ingredients
- 80g Organic Times butter, room temperature
- ½ cup milk of choice
- 1 egg
- 1 tsp vanilla extract
- 30ml espresso
- 1 cup self-raising flour
- ½ cup Flannerys OWN Organic Coconut Sugar
- 2 tbsp Flannerys OWN Organic Cacao Powder
- 100g Tony’s Chocolonely dark chocolate, small chunks
- Pinch of salt
- Coyo vanilla frozen yoghurt, to serve
Method
- Preheat oven to 160°C (fan forced). Set aside a 1.5L capacity baking dish or tray.
- In a large bowl, whisk together butter, egg, vanilla, milk and espresso until just combined. Sift flour and cacao powder over top and gently combine. Stir in coconut sugar.
- Pour mixture into baking dish. Press chocolate chunks in and lightly cover with batter.
- In a small bowl, combine cacao powder and coconut sugar for chocolate sauce. Sprinkle over the top of the batter, creating an even layer of chocolate sugar. Pour boiling water over the back of a spoon evenly over your mixture. This ensures the water doesn’t disturb the sauce and batter mix underneath.
- Place in oven and bake for 30-35 minutes or until cake springs back upon touch. It’s important to not over-bake otherwise you will lose that delicious chocolate sauce!
- Serve immediately with vanilla frozen yoghurt or ice cream and berries!
Thanks to Courtney Sutton from Flannerys Victoria Point for creating this recipe.