Chocolate Sauce Pudding:
Serves 6:
Ingredients:
120g SR flour
20g cocoa
1 ½ teaspoons instant coffee
Pinch of salt
125g butter, room temperature
130g caster sugar (Raw sugar - 3 secs Speed 9)
2 eggs
½ teaspoon vanilla essence
30g milk
1 - 2 tablespoon walnuts, roughly chopped by hand
Sauce
1 tbspn cocoa
2/3 cup firmly packed brown sugar
1 cup hot water
Preparation:
Preheat oven to moderate or 190 degrees. Grease ovenproof dish.
Sift flour, cocoa, instant coffee and salt – set aside.
Insert Butterfly. Cream butter and sugar 3 minutes on Speed 4. Scrape sides of bowl.
Add eggs and vanilla essence, mix for 30 seconds on Speed 3. Scrape sides of bowl.
Add flour mixture and milk to TM bowl on Speed 3 for 30 seconds.
Add mixture to ovenproof dish and sprinkle with walnuts if using.
Gently pour the hot sauce over the rounded side of a big spoon or the TM spatula and bake for 40 minutes. Serve warm with whipped cream.
Sauce:
Mix together the cocoa and brown sugar in a small bowl. Stir in the hot water and mix until the sugar is dissolved and the sauce is smooth.
I have made this the conventional method and this method (obviously) and the only comment that I can make is that it would be nice to have a little more chocolate sauce.
Members' comments
cookie1 - I made this exactly to the recipe and found it to be really nice. The coffee in it gave it a slight mocha flavour.
My only complaint was that I broke the timer and then I burnt it slightly. So even with a little extra browning it is very nice.
DizzyGirl - Just had this for dessert and it was lovely even though the sauce was not existent once cooked. Might try and make a sauce in TMX as suggested.
snappy - I've made this one for dessert tonight although I've simplified it a little. I just threw it all into the thermomix at once and mixed on speed 6 for about 20 secs - I figured if it was good enough for ILB chocolate cake. Brilliantly quick and simple dessert.
