There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Created by Rozanne Stevens
Molten Chocolate PuddingAdd to My Cookbook
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- Difficulty Level Easy
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- 60g butter
- 190g sugar
- 1tsp vanilla essence
- 1 egg
- 190ml milk
- 250g flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp cocoa powder
- 375ml water
- 375g brown sugar
- 3 tbsp cocoa powder
- Vanilla ice cream and raspberries to serve
- Cream the butter and sugar together till light and fluffy. Beat in the eggs and vanilla extract.
- Sift together the flour,salt, baking powder and cocoa powder. Gradually beat into the creamed butter and sugar, alternating with the milk until all mixed in.
- Pour the batter into a greased oven dish.
- Combine all the sauce ingredients in a pot, stir over a low heat until dissolved then bring to the boil.
- Gently pour the hot sauce over the batter. It will separate and curdle, but this is as it should be.
- Bake at 200°C for 30 minutes until you have the sponge on top and the sauce underneath. Do not overbake as the sauce will dry up.
- Serve with vanilla ice cream and raspberries.