| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon2 |
6 |
servings |
INGREDIENTS
| 85 |
g |
Plain dark chocolate |
| 85 |
g |
Butter; unsalted (+ a |
|
|
; little for |
|
|
; greasing) |
| 2 |
|
Eggs; lightly beaten |
| 3 |
tb |
Strong black coffee |
| 1 |
ts |
Vanilla essence |
| 250 |
g |
Self raising flour; sifted |
| 25 |
g |
Cocoa powder; sifted with the |
|
|
; flour |
| 175 |
g |
Caster sugar |
| 175 |
g |
Cointreau butter; (butter and |
|
|
; Cointreau) |
| 50 |
g |
Plain chocolate roughly chopped and mixed |
|
|
; with butter |
INSTRUCTIONS
Break chocolate and place into double boiler, add the 3oz of butter and
place into the double boiler, stirring occasionally until completely
melted.
Grease a pudding basin or darid moulds (mixture will hold a 2 pint bowl).
Whisk together the eggs and sugar and then add to the chocolate sauce
beating thoroughly. Add the vanilla and warm coffee and incorporate well.
Add the sifted flour and cocoa folding in carefully until well
incorporated. Spoon into the moulds approx two thirds of the mixture
spreading evenly. Place a little chocolate and Cointreau butter to the
centre of the pudding and spoon the remaining mixture over the filling,
smoothing the surface to completely enclose.
Cover with greaseproof paper and tie down, secure then steam for
approximately 2 hours (45 minutes if using darid moulds). Remove from
steamer and let cool slightly before de-moulding. If using 2 pint bowl cut
into portions. The chocolate and Cointreau butter will ooze out. Serve with
double cream for extra pleasure and cholesterol!!
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