Steamed chocolate puddings with hot fudge sauce recipe
If you’re on the hunt for the perfect dessert, sweet dreams are made of these steamed chocolate puddings with hot fudge sauce by acclaimed pastry chef and chocolatier Kirsten Tibballs.
Who doesn’t love a steamed chocolate pudding?
Gooey chocolate cake studded with decadent chocolate chips and smothered in hot, glossy fudge sauce are why I always come back to this fail-safe recipe.
Warning: You may be overcome by the irresistible chocolatey scent of these luscious molten choccy puddings.
They are what sweet dreams are made of.
Kirsten Tibballs’ steamed chocolate puddings with hot fudge sauce
Ingredients2 x 50 g whole eggs 100 g unsalted butter, softened 1 tsp vanilla extract 50 g caster sugar 50 g soft brown sugar 105 g self-raising flour, sifted pinch of sea salt 100 g good-quality dark chocolate 60 ml thickened cream 150 g good-quality milk chocolate chips 125 g fresh raspberries, to serve For the fudge sauce 150 g good-quality milk chocolate 200 ml thickened cream 30 ml golden syrup Makes 5 |
MethodStep 1. To make the chocolate puddings, preheat the oven to 140°C fan-forced. Place the eggs, in their shells, in a bowl of lukewarm water to warm them to body temperature. Step 2. In the bowl of a stand mixer with a paddle attachment, combine the butter, vanilla and caster and brown sugars, then beat on medium–high speed until light and fluffy. Crack the warmed eggs into a separate bowl and lightly beat by hand to break them up. With the mixer running on medium speed, gradually add the egg to the butter mixture. Remove the bowl from the mixer, add the flour and salt and gently fold them through. Step 3. Melt the dark chocolate in a microwave-safe plastic bowl in the microwave on high in 30-second increments, stirring in between, until completely melted. Fold the melted chocolate and cream through the batter, followed by the milk chocolate chips. Step 4. Evenly divide the mixture among five 250 ml (9 fl oz) ovenproof bowls or ramekins. Cover each bowl with a disc of greased baking paper and a piece of foil, then place the bowls in a large, deep-sided baking tin or baking dish. Pour boiling water into the tin until it reaches halfway up the bowls. Carefully place the baking tin in the oven and bake for approximately 40 minutes, until the puddings have risen and are firm to the touch, and when a skewer inserted into the centre comes out clean. Step 5. For the chocolate fudge sauce, put the chocolate in a bowl. Heat the cream and golden syrup in a small saucepan over medium heat until the mixture begins to boil. Remove from the heat, pour the mixture over the chocolate and whisk to combine. Transfer the sauce to a serving jug. Step 6. Top the puddings with a little of the chocolate sauce and serve with the raspberries. Serve with the left-over sauce in the jug on the table for people to help themselves. The puddings are best enjoyed fresh out of the oven. However, you can make them the day before and store them in the fridge unbaked. Bake them fresh, and eat while hot. The sauce can be made the day before. Cover with plastic wrap touching the surface and reheat before serving. |
More chocolate recpies:
- Luke Hines’ gluten-free one-pan chocolate mud cake
- Ultimate flourless chocolate cake
- Vegan chocolate mousse with toasted hazelnut crumb
- Easy gluten-free one-bowl brownies
- Sally Obermeder’s 2-Minute Chocolate Mug Cake
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Edited recipes and images from Chocolate All Day by Kirsten Tibballs, published by Murdoch Books, RRP $49.99. Photography: Armelle Habib. |
