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VALRHONA Chocolate Self Saucing Pudding

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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.
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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.

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