Steamed chocolate puddings

1. Heat oven to 200C. Lightly grease 6 x 150ml steel dariole moulds (see below) with butter or canola spray.
2. Place cake crumbs, ground almonds and cocoa into a bowl. Drizzle with rum and set aside. Cream butter and half the sugar until pale and fluffy. With the mixer still running, add yolks, one by one until fully incorporated into the creamed butter.
3. Fold cake crumb mixture and chocolate buttons into the butter. In a separate bowl whisk egg whites and remaining sugar until soft peaks are formed.
4. Gently fold egg whites into the pudding mix until just incorporated. Spoon batter into the moulds and place moulds into a roasting dish with raised sides. Add boiling water to the roasting dish until it comes 1cm up the side of the moulds. Place a small sheet of baking paper over the puddings and cover with foil, being careful to firmly seal the edges. Place in oven and cook for 30 to 35 minutes or until the tops of the puddings have risen and are slightly firm and sponge-like to the touch.
5. Remove from oven, discard foil and allow to rest for 3-4 minutes in the moulds before turning out onto a cake cooling rack. Puddings will keep for up to 1 week in a sealed container. When ready to serve reheat each pudding for 1 minute in a microwave and serve with warmed chocolate sauce and quality vanilla bean ice cream.

Chocolate sauce

1. Warm cream in a small pot until almost simmering.
2. Remove from heat, add chocolate and stir until smooth.

Dariole moulds

Stainless steel moulds used to make creme caramels, jellies and desserts. See more at millyskitchen.co.nz. As an alternative use soufflé moulds or heavy duty porcelain coffee/tea cups.

tip

Check out Ray McVinnie's video on 'How to make chocolate shards'