Ingredients1 tablespoon hot water
2 teaspoons instant coffee powder
300g good quality dark chocolate
1 / 4 cup (60 ml) Frangelico (hazelnut liqueur)
4 egg yolks
1 cup (215g) powdered sugar
1 / 2 cup (75g) flour
1 / 4 c. teaspoon xanthan gum
Thickened cream, to serve
100g dark chocolate
300ml thin cream
1/4 cup (60ml) Frangelico
- Preheat oven to 180 ° C. January 8 cup butter (250 ml) capacity dariole molds with butter. Place on a baking sheet.
- Mix water and coffee in a bowl heat resistant. Add the chocolate, butter and liquor and placed in a boiling water to a simmer (make sure bowl does not touch the water). Cook, stirring occasionally with a metal spoon, for 3-5 min utes or until chocolate is melted and mixture is smooth.
- With an electric mixer beat the egg yolks and sugar in large bowl until thick and pale. Add chocolate mixture to egg mixture and gently fold until combined. Add xanthan gum and flour and stir until all combined. Pour the mixture evenly between prepared pans. Bake for 15 minutes or until surface is thoroughly cooked, but pudding is still soft in the middle. Remove from oven and let stand 5 minutes before turning the serving plates.
- At the same time, so that the chocolate sauce, combine chocolate, cream and Frangelico in a heatproof bowl over a saucepan of boiling water and cook, stirring for 5 minutes or until mixture is melted and smooth. Pour the chocol ate pudding and serve with clotted cream if you like.
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