Triple hot chocolate brownie pudding
Not for the faint-hearted, this decadent chocolate pudding is for special occasions, or when you really need a chocolate fix.
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|100 g||Dark chocolate|
|¾ cup||Caster sugar|
|2 tbsp||Cocoa powder|
|¼ cup||Chocolate bits|
|1 to serve||Vanilla ice cream|
|1 to serve||Golden syrup|
|¼ cup||White chocolate bits|
- Heat oven to 180C fan bake. Grease 4 x 1 cup capacity cake tins or ramekins with butter. Cut circles of baking paper to fit base of tins and place in each.
- Melt butter and chocolate in a bowl over a saucepan of simmering water or microwave in short bursts. Stir until smooth. Stir in sugar, then beaten eggs. Stir in flour and cocoa just enough to combine, then gently stir in chocolate bits. Spoon into prepared tins. Bake for 20 to 25 minutes or until surface is firm to the touch.
- Leave to cool in tins for 10 minutes before turning out. Serve warm, topped with a scoop of good vanilla ice cream and a drizzle of golden syrup.
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