Wednesday, May 23, 2012

Chocolate Self-Saucing Pudding. (19/47)

This is in the Edmonds cook book. I fancied it up by adding a melted chocolate & egg white concoction (souffle) to the mix just under the 'saucing' mixture.

The cake batter is heavy, but it springs to life while cooking.

Cake batter, souffle mix & sauce.

Edmonds tells you 30 minutes at 180°C, but because I added the souffle mix, it was 1.5 hours at 180 °C.

The sauce will seep to the bottom and steam the cake done while the souffle mixture in the middle cooks slowly, but surely, leaving a velvetty mess when you scoop it out to consume.
Perfect served hot with French Vanilla ice-cream.

The Edmonds Recipe
100g Butter (softened)
3/4 c sugar
1 egg
2 tsp vanilla
Mix
Sift together
2 tsp Baking Power
1 Tbsp Cocoa
1 1/4 c Flour
Fold into the cream mixture.

Place in cooking dish then set aside.

Sauce:
1/4 c cocoa
1/2 c brown sugar
1 Tbsp Corn Starch

Mix & sprinkle over the top of the batter.
Pour 2 cups of boiling water over the batter & sauce mixture using a spoon. (This distributes the water to the corn starch evenly and you avoid clumps of dry mix).

Bake for 30 minutes at 180°C which is rougly 356°F.


2 comments:

El Dee said...

Oh my gosh, that looks AMAZING. :9

El Dee said...
This comment has been removed by the author.