Chocolate raspberry puddings
These are just the easiest and loveliest gooey chocolate puddings. It’s hard to beat the combination of dark chocolate and raspberry. It’s the perfect dessert for any kind of special occasion.
Ingredients
125g fresh raspberries, plus extra to serve
200g dark chocolate, broken into pieces
50g (2 1/2 tbsp) extra virgin coconut oil (see Tips)
2 tbsp pure maple syrup (or honey)
2 egg yolks
2 eggs
30g (1/4 cup) almond meal (ground almonds)
1/8 tsp baking powder (gluten-free)
Boiling water, for baking
Raw cacao powder, for dusting (optional)
Whipped cream, to serve (optional – omit for dairy-free)
Method
1. Preheat oven to 180°C (160°C fan). Grease 6 ramekins (125ml capacity). Divide raspberries between ramekins and set aside.
2. Gently melt chocolate and coconut oil (either in a heavy-based saucepan over the stovetop or in a microwave-proof bowl in the microwave), stirring occasionally, until chocolate is melted and smooth.
3. Place maple syrup, egg yolks and eggs in a large bowl and whisk until well combined and smooth. Whisk through melted chocolate mixture to combine. Add almond meal and baking powder, and fold through until
well combined and smooth.
4. Spoon chocolate mixture over raspberries. Place ramekins into a baking dish (ensure all ramekins fit comfortably in dish) and carefully pour boiling water into dish to come halfway up the sides of ramekins (see Tips). Bake for 16-20 minutes or until just set, but still fudgy in the centre.
5. Dust puddings with cacao powder (optional) and serve with extra raspberries and whipped cream (optional).
Tips
- If you prefer, you can use light-flavoured extra virgin olive oil or macadamia oil instead of the coconut oil. Add it to the bowl with the eggs in step 3.
- The reason for cooking these puddings in a water bath (also known as a bain-marie) is that it creates a more uniform and gentle heat, so the puddings cook more evenly.
- Dairy-free puddings: Use a dairy-free brand of dark chocolate and omit the whipped cream for serving.
Variation
THERMOMIX VERSION
1. Preheat oven to 160°C. Grease 6 ramekins (125 ml capacity). Divide raspberries between ramekins and set aside.
2. Place chocolate into mixing bowl and grate 6 sec/speed 8. Scrape down sides of mixing bowl with spatula.
3. Add oil and heat 3 min/60°C/speed 2, until chocolate has melted and mixture is smooth.
4. Add syrup, egg yolks and eggs and mix 10 sec/speed 4.
5. Add almond meal and baking powder and mix 10 sec/speed 4.
6. Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 4 or until combined. Spoon chocolate mixture over raspberries.
7. Place ramekins into a baking dish (ensure all ramekins fit comfortably into dish) and carefully pour boiling water into dish to come halfway up the sides of the ramekins (see Tips). Bake for 16–20 minutes (160°C) or until just set, but still fudgy in the centre.
8. Dust puddings with cacao (optional) and serve with extra raspberries and whipped cream (optional).
