Molten Chocolate Pudding Recipe by Donna Hay

Create this Molten Chocolate Pudding recipe by Donna Hay for an extra indulgent treat. This is the perfect dessert to warm yourself as the evenings continue to get colder.

Ingredients:
– 250g unsalted butter, chopped
– 300g dark (70%) chocolate, chopped
– 2 tbps Dutch cocoa, sifted
– 125ml milk
– 6 eggs
– 220g superfine caster sugar
– 85g brown sugar
– 150g plain all-purpose flour

Method:
1. Place the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the cocoa and milk and stir to combine. Set aside to cool slightly.
2. Place the eggs and both the sugars in the bowl of an electric mixer and whisk on high speed for 12-15 minutes or until pale, thick and creamy.
3. Add the chocolate mixture to the egg mixture and whisk, scraping down the sides of the bowl, until just combined. Reduce the speed to low, add the flour and whisk until just combined.
4. Preheat oven to 200C (400F). Heat a baking tray in the oven for 5 minutes. Lightly grease 12 x 3/4-cup-capacity (180ml) metal pudding moulds or ovenproof ramekins.
5. Pour 125ml of the cake mixture into each mould. Transfer to the hot baking tray and bake for 12 minutes or until just set to the touch.
6. Allow to cool in the moulds for 1 minute before turning out onto serving plates. Dust with cocoa and serve immediately.

Molten Chocolate Pudding

RECIPE FROM DONNA HAY’S BASICS TO BRILLIANCE COOKBOOK

Australia’s best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance.

Having sold over 6 million cookbooks world-wide, Donna Hay is the authority when it comes to simple, fast and fresh food that is as beautiful as it is practical. That’s why Donna is bringing it back to the basics for the launch of her 26th book Basics to Brilliance and showing readers how to master the tried and true recipes and take them to the next level.

Each basic recipe, think the perfect tender steak, golden roast chicken,
crispy pork belly, sponge cake or Donna’s renowned chocolate brownies, is followed by clever variations and simple flavour change-ups, so one recipe becomes many and the home chef’s repertoire naturally grows.

Donna Hay Donna Hay

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