Raspberry chocolate puddings
175 g, chopped
40 g, plus extra (thawed) to garnish
2 tbs, (raspberry)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray six ½-cup (125ml) ovenproof dariole moulds or dishes with oil. Line bases with baking paper.
- Place chocolate in a large heatproof bowl over a saucepan of simmering water (make sure bowl does not touch water). Cook, stirring, for 5 minutes or until chocolate has melted. Set aside for 5 minutes to cool.
- Place eggs, egg whites and sugar in a large bowl and whisk until sugar has dissolved. Add flour and whisk to combine. Fold in melted chocolate until combined. Place frozen raspberries and jam in a small bowl and stir to coat.
- Spoon half the chocolate mixture into prepared moulds. Using a small spoon, spoon raspberry mixture on top of the centre of the chocolate, ensuring it doesn’t touch the side of the mould. Top with remaining chocolate mixture. Place moulds on a baking tray and bake for 10 minutes or until a thin crust has formed. Set aside for 1 minute. Slide a small knife around the edge of moulds and turn each pudding onto a serving plate. Serve immediately with extra raspberries.