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Home > Recipes > Steamed chocolate puddings

Steamed chocolate puddings
( SERVES 6 )

Bevan Smith

Publication: Bite

Bite

Ratings: No ratings yet

Steamed chocolate puddings

Photo by Fiona Anderson

No ratings yet

When nature pushes you into a corner, go with the flow and take solace in the fact that this kind of weather was made for eating steamed puddings.

Chocolate puddings

200 g Chocolate cake, crumbed
100 g Ground almonds
35 g Dutch cocoa powder
50 ml Dark rum
150 g Unsalted butter
120 g Caster sugar
120 g Dark chocolate buttons
6 Eggs, separated

Chocolate sauce

100 ml Cream
100 g Chocolate buttons, 55% cocoa solids

Directions

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'

 

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http://www.bite.co.nz/recipe/10897/Steamed-chocolate-puddings/

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Comments

  • agardenworm
    agardenworm
    added 1712 days ago

    So I have to make a cake and then make a pudding? Why not just make a pudding to start with!

    • Flag comment for moderation
  • Waikuta
    Waikuta
    added 1713 days ago

    It's going to take a while to work through these yummy recipes

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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