Free Standard Delivery for orders over $150.

VALRHONA Chocolate Self Saucing Pudding

Jump to Recipe Print Recipe

 

Chocolate Self Saucing Pudding

This self-saucing chocolate pudding is pure indulgence — rich and gooey, we’d challenge anyone to stop at one serving. Made with Valrhona Guanaja 70% chocolate feves, cocoa powder and a touch of Norohy Vanilla, for a memorable moment.
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

Chocolate Self Saucing Pudding

  • 1/2 cup Valrhona Guanaja 70% Chocolate Feves
  • 125g French unsalted butter
  • 1 Norohy Vanilla Pod split and seeds scraped
  • 1/2 cup brown sugar
  • 1 cup raw sugar
  • pinch of Tasman Sea Salt
  • 3 Kangaroo Island Eggs lightly whisked
  • 1/2 cup full cream milk
  • 1/3 cup Valrhona Cocoa Powder
  • 1 cup self raising flour

Sauce

  • 2 tbsp raw sugar
  • 1.5 cups water

To Serve

  • icing sugar
  • thickened cream to serve

Instructions
 

  • Preheat oven to 180C on fan force setting.
  • In a mixing bowl, melt butter and chocolate in the microwave for approximately a minute. Stir until mixture is smooth and glossy.
  • Add scraped vanilla seeds, sugar and a pinch of sea salt to the chocolate mixture and stir to combine. Add eggs, milk and continue to mix until a batter forms.
  • Add the cocoa powder and self raising flour to the chocolate mixture. Stir until all the ingredients are incorporated and pudding batter is smooth.
  • Pour batter into a pudding dish. Sprinkle 2 tbsp of raw sugar evenly over the top of the pudding batter. Mix water and cocoa powder together and pour over the top of the batter.
  • Bake the pudding in the oven for 25-30mins. Once baked, the pudding should still have a little jiggle in the top, with a liquid centre. (Bake for longer if you prefer a firmer pudding with less sauce.)
  • Remove from oven and allow pudding to rest for 5 mins. Dust with icing sugar and serve pudding warm, with cream.

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Turkey Cranberry Scrolls

  Golden, flaky puff pastry wrapped around seasoned turkey and a generous dollop of Cranberry, Port & Orange Sauce — this is the kind of

Christmas Trifle

  Make your mealtime jolly with this delicious trifle. Made with delicious layers of our Pandoro, ripe juicy summer peaches preserved by El Navarrico, Valrhona

Vanilla Madeleine with Caviar

  Make this showstopper for your next soirée and impress your guests with the ultimate in sweet & savoury. These French Vanilla Madeleines are topped with Oscietra Caviar, a dollop

Peach Granita

  This Peach Granita is cool, peachy perfection. Blend summer peaches from El Navarrico with basil — to make the ultimate refreshment for warm days.

Torta di Verona

  This recipe is a play on Torta Di Verona, that delightful Italian dessert that captures the essence of the festive season. Ours is layered

All Recipes