Quick microwave chocochino pudding

6 servings Prep: 15 mins, Cooking: 4 mins
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This microwave dessert is best eaten soon after it is made – it only takes 4 minutes to bake!

By Food24 May 04 2015
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Ingredients (8)

15 ml instant coffee powder
15 ml water — boiled
90 ml butter — soft
95 ml castor sugar
2 eggs — large, slighly beaten
115 ml flour — self-raising, sifted
50 g dark chocolate — chopped
cream — and cocoa powder, to serve
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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.


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