½ cup milk
40g dark
eating chocolate
50g butter
1/3 cup
cocoa powder
½ cup
self-rising flour
¼ cup ground
almonds
1/3 cup
caster sugar
2/3 cup
firmly packed brown sugar
1 egg,
beaten lightly
¾ cup water
40g butter,
chopped/ extra
· Preheat oven to 180 Celsius
· Stir milk, chocolate, butter and half
the cocoa in pot and mix over low heat until smooth.
· Combine flour, almonds, caster sugar,
and half the brown sugar in a bowl. Add
the chocolate mixture, and the egg. Stir until combined. Spoon into cups or large ramekins. (It doesn’t seem like much in each but it
will rise up, and you need space for the ice-cream and sauce).
· In pot over low heat, mix water,
extra butter, remaining cocoa and brown sugar.
Pour hot syrup over puddings.
· Bake in oven for 25 minutes.
· While puddings are baking, make
sauce…
Combine over heat in pot:
½ cup cream
2 Tablespoons brown sugar
50 grams chopped dark chocolate
1/3 cup Nutella (hazelnut spread)
1 tablespoon coffee liquor (I used Kahlua)
· Stand puddings 10 minutes to
cool. Then put a scoop of vanilla
ice-cream on top of each pudding and drizzle with chocolate sauce.
YUM !
