Dark Chocolate Puddings Recipe

Dark Chocolate Puddings

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  • 125g (4½ oz / ½ cup) butter, softened
  • 115g (4oz / ½ cup) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 2 eggs
  • 125g (4½ oz / 1 cup) plain (all-purpose flour)
  • 60g (2¼ oz / ½ cup) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 100ml (3½ fl oz) milk
  • 60g (2¼ oz / heaped ⅓ cup) finely chopped dark chocolate

Coffee liquer mocha sauce - 30g (1 oz) butter - 80g (2¾ oz / ½ cup) chopped dark chocolate - 170ml (5½ fl oz / ⅔ cup) pouring (whipping) cream - 1 teaspoon instant coffee granules - 2 tablespoons coffee-flavoured liquer (such as creme de cacao or kahlua) - 23g (1¼ oz / ¼ cup) roasted hazelnuts, skined and chopped [Note 1 & 2]- pouring (whipping) cream, to serve (optional) - fresh berries, to serve, optional

How to make Dark Chocolate Puddings

This recipe, Dark Chocolate Puddings With Rich Coffee Liquer Mocha Sauce, came from "Tempted:150 very wicked desserts (Murdoch Books).

  1. Preheat the oven to 180°C (350°F / Gas 4). Grease six 250ml (9fl oz/1 cup) metal moulds and put them on a baking tray. [Note 3]

  2. In a medium bowl, beat the butter, sugar and vanilla with electr beaters for 2 minutes until thick and creamy. Add the eggs one at a time, beating well after each addition. Fold in the combined sifted flour, cocaos and baking poweder with ametal spoon, adding the milk alternately with the flour mixture. Stir in the chocolate. Spoon the mixture into the prepared mould and smooth the surface. Bake for about 15 minutes or until risen and just firm to the touch. Leave for 5 minutes, then run a small flat-bladed knife between the puddings and the moulds and turn them out onto a wire rack.

  3. Meanwhile, for the sauce, combine the butter, chocolate, cream and coffee granules in a small saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the liquer. Keep warm.

  4. To serve, put the hot puddings on serving plates, pour over some of the sauce, scatter over a few chopped hazelnuts and serve with cream and berries, if liked.

  5. The puddings and sauce can be reheated in a microwave oven just before serving.

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