Dessert tonight

Cooler nights and feel the need for a choccie blast
Chocolate Self-Saucing Pudding

Serves 6.

90g butter
120g dark chocolate
60g (1/4 cup plus 1 teaspoon) caster sugar
250ml (1 cup) milk
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
125g (3/4 cup plus 1 tablespoon) self-raising flour
60g milk or dark chocolate, chopped

Chocolate Sauce Mixture
185g (3/4 cup plus 1 tablespoon, firmly packed) brown sugar
16g (2 tablespoons) cocoa powder
250ml (1 cup) boiling water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease six ramekins or ovenproof cups with at least 190ml capacities.

Melt butter and 120g dark chocolate over low heat. Cool to room temperature.

Add sugar, milk, eggs and vanilla to chocolate mixture and stir to combine. Gradually add flour and stir until mixture is smooth.
Sprinkle batter with the chopped chocolate.

.

Divide mixture evenly between ramekins or cups.
(can be done in a 1.5 litre ovenproof dish at 180 degrees Celsius (160 degrees Celsius fan-forced) for 40-45)
Make sauce mixture (see instructions below). Gently pour sauce mixture over batter, dividing evenly between cups or ramekins. I poured the sauce mixture over the back of a spoon to avoid disturbing the batter too much
Place ramekins/cups on a baking tray (to catch any overflow) and bake for 20-25 minutes.

Chocolate Sauce Mixture
Combine sauce ingredients in a jug with a spout. Stir until cocoa and sugar have dissolved.


I discovered I didnt have any cocoa powder when I went to make the sauce so I blitzed up a few squares of dark chocolate into a powder and then warmed up the brown sugar in the microwave before blending it with the hot water, there was a little bit of seizing in that process but I used it anyway and it make a deliciously gooey sauce rather than the more soupy version that cocoa powder makes