Today’s recipe is a delightful self-saucing chocolate pudding with a kick of coffee flavor. This is warm and rich and goes very well with vanilla ice cream or vanilla custard or even just whipped cream.
The sauce slowly creeps to the bottom during cooking, and after done you will find a lovely fudge like sauce over the soft sponge top.
What you need:
All Purpose Flour : 200 gms
Milk : 375 ml
Eggs : 3, whole, lightly beaten
Butter : 130 gms, melted
Sugar : 180 gms
Cacao Powder : 3 Tbsp
Baking Powder : 1 1/2 Tbsp
Vanilla extract : 1 Tbsp
For Topping :
Brown Sugar : 250 gms
Instant Coffee Powder : 2 Tbsp , I used Nescafe
Boiling water : 300 ml
Pre-heat oven to 180 degrees centigrade.
Grease 4 or 6 ramekins with butter and keep aside.
Sift cacao powder, flour and baking powder into a bowl.
Add sugar and whisk to mix well.
Now add milk, butter and eggs and vanilla and whisk together to get a smooth batter.
Divide the batter into the greased ramekins evenly.
Do not overfill, add the batter 3/4th full or just above half.
Combine the sauce ingredients, until sugar and coffee has dissolved.
Gently pour this on the batter, diving evenly between cups.
Best way is to pour the sauce mixture over the back of the spoon, so that the batter is not disturbed.
Bake for 20 to 25 mins till a good crust has formed.
Do not over bake as you want a gooey fudge like sauce inside.
Serve with fresh fruit and icecream or whipped cream.