Chocolate pudding with mocha sauce

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6 servings Cooking: 40 mins
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dairy

By Food24 November 03 2009
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Ingredients (18)

PUDDING
375.00 ml flour — self-raising
250.00 ml flour — cake
65.00 ml cocoa powder
1.00 ml Bicarbonate of soda
150.00 g butter
125.00 ml castor sugar
65.00 ml brown sugar — soft
100.00 g dark chocolate — chopped
5.00 ml vanilla — essence
2.00 eggs — lightly beaten
190.00 ml Buttermilk
100.00 ml hazelnuts — coarsely chopped
MOCHA SAUCE
50.00 ml butter
150.00 g dark chocolate
375.00 ml cream
5.00 ml nescafé instant coffee granules
15.00 ml cornflour
20.00 ml chocolate liqueur
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Method:

Preheat the oven to 160 ºC and spray a 2 litre ovenproof dish with non-stick spray or butter lightly. Sift the dry ingredients together in a large mixing bowl. Make a hollow in the centre. Heat the butter, castor sugar, brown sugar, chocolate and vanilla essence together over medium heat until the sugar has dissolved and the chocolate has melted. Cool slightly. Beat the eggs and buttermilk together and beat in a little of the chocolate mixture. Beat the egg mixture into the remaining chocolate mixture and add to the dry ingredients. Stir with a wooden spoon until just mixed and turn into the prepared dish. Sprinkle the hazelnuts on top, cover with aluminium foil and bake for 35 minutes in a preheated oven. Remove the aluminium foil and bake for another 5 minutes. Meanwhile make the mocha sauce: heat all the ingredients except the cornflour and liqueur over medium heat until the chocolate has melted and the mixture is smooth. Mix the cornflour with a little water to form a smooth paste and beat into the cream mixture. Heat, stirring continuously, until the mixture thickens and is done. Remove from the stove and stir in the chocolate liqueur. Remove the cooked pudding from the oven, and serve hot with the mocha sauce.
Serves 6.



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