Gooey Valentine’s Chocolate Pudding
Serves 4
Who doesn’t love a chocolate pudding? This to me is the most indulgent and luxurious dessert you can eat. Gooey in the centre with a really light sponge, these puds will go down a treat with your nearest and dearest. You can prepare these puddings in advance and freeze them for up to four weeks. Simply defrost them before cooking. I used heart-shaped moulds but you could use any type of ramekin dish. Just make sure you grease them with a little coconut oil first.
What you need
4 large organic eggs
250g Green & Black’s organic dark chocolate (70% cocoa solids)
6 tbsp coconut oil, melted
60ml maple syrup
2 tbsp ground almonds
2 tbsp Green & Black’s organic cocoa powder
1tsp vanilla extract
Pinch salt
What you do
Preheat the oven to 160˚C
Using an electric whisk beat the eggs for at least 5 minutes until they have doubled in volume.
Place the chocolate and the coconut oil in a glass bowl over a pan of simmering water and melt carefully.
Add the rest of the ingredients to the whisked eggs and stir to combine.
Pour the melted chocolate into the eggs and give it a quick whisk to combine.
Gently pour the mixture into the four moulds or dishes that you are using.
Place the dishes in the oven and cook for 10-12 minutes until the puddings are cooked on the outside but are slightly runny in the middle.
Serve with Coconut Collaborative Raspberry ‘Snowconut’ ice cream and fresh berries.
