We’ve got Valentine’s Day (or Galentine’s Day) sorted with this warm, self-saucing chocolate pudding! The cacao-based cake is the perfect balance of fluffiness & fudginess with lots of melted chocolate throughout, finished with a velvety rich cacao sauce to pour over top, making this antioxidant-rich & indulgent!
Recipe & Photography by Courtney Sutton @selfbycjs
serves: 6 | Time: 45 mins
Ingredients:
Crumble:
- 80g Organic Times butter, room temperature
- ½ cup milk of choice
- 1 egg
- 1 tsp vanilla extract
- 30ml espresso
- 1 cup self-rising flour
- ½ cup Flannerys OWN coconut sugar
- 2 tbsp Kunara OWN cacao powder
- 100g Tony’s Chocolonely dark chocolate, small chunks
- Pinch of salt
- Coyo vanilla frozen yoghurt, to serve
Sauce:
- 2 tbsp Kunara OWN cacao powder
- ¾ cup Flannerys OWN coconut sugar
- 1 ¼ cup boiling water
Method:
- Preheat oven to 160°C fan forced. Set aside a 1.5L capacity baking dish or tray.
- In a large bowl, whisk together butter, egg, vanilla, milk and espresso until just combined. Sift flour and cacao powder over top and gently combine. Stir in coconut sugar.
- Pour mixture into baking dish. Press chocolate chunks in and lightly cover with batter.
- In a small bowl, combine cacao powder and coconut sugar for chocolate sauce. Sprinkle over the top of the batter, creating an even layer of chocolate sugar. Pour boiling water over the back of a spoon evenly over your mixture. This ensures the water doesn’t disturb the sauce and batter mix underneath.
- Place in oven and bake for 30-35 minutes or until cake springs back upon touch. *It’s important to not over bake otherwise you will lose that delicious chocolate sauce!
- Serve immediately with vanilla frozen yoghurt or ice cream and berries!
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