Raspberry chocolate puddings
Dark chocolate and raspberries couldn’t make for a more dreamy combination in this decadent dessert.
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.
SERVING SUGGESTION: No-added-sugar vanilla ice-ream. TIPS: Do not let puddings stand for too long before serving as they will continue to cook and won’t be soft in the centre. Use raspberries straight from the freezer for the filling as it makes it easier to spoon into the moulds.