Quick microwave chocochino pudding

This microwave dessert is best eaten soon after it is made – it only takes 4 minutes to bake!
recipe, cake, microwave, chocolate,pudding
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Recipe from: 19 November 2015
Preparation time: 15 min
Cooking time: 4 min


  • 15
    instant coffee powder
  • 15
    boiling water
  • 90
    soft butter
  • 95
    castor sugar
  • 2
    large eggs, lightly beaten
  • 115
    self-raising flour, sifted
  • 50
    dark chocolate, chopped
  • thick cream and cocoa powder, to serve
Servings: Change Serving


Mix the coffee granules with the boiling water to dissolve. Set aside to cool.

Beat the butter and sugar together until light. Add the eggs, one at a time. Add the coffee solution and beat well. Fold in the sifted flour and the chocolate.

Divide the mixture among six greased microwave-safe ramekins. Cook on full power for two minutes. Change the power setting to medium and cook for a further two minutes. Remove from the microwave and set aside for two minutes to firm up.

Just before serving, top with a dollop of thick cream and dust with cocoa powder. This dessert is best eaten soon after it is made.

Image and text: Ideas magazine.

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Read more on: recipe  |  pudding  |  chocolate  |  cake  |  microwave


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