Wednesday, 3 February 2010

Chocolate Bundt Pudding

We were at friends' house for dinner a few Saturdays ago and it's become a pattern for me to bring dessert to people's houses now when we're having meals... sometimes if we're not having meals! This time I had seen Patsy's blog post on a Choclate Bundt Cake recipe and was keen to try it, especially seeing as it was a "healthier" one. Plus who doesn't love chocolate cake? Well my husband but that's neither here nor there!

I halved the recipe below and used a smaller bundt tin and served it warm with warm chocolate ganache (recipe below too)

Chocolate Bundt Pudding


Non-stick cooking spray with flour
3 ounces dark chocolate, fiinely chopped
3/4 cup Dutch process cocoa
1 teaspoon instant espresso
1 cup boiling water
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups light brown sugar
1/2 cup canola oil
1 tablespoon vanilla extract

1. Preheat oven to 180˚C. Spray the inside of you bundt pan with cooking spray in preparation.
2. Mix together the chocolate and boiling water in a bowl and cover. Set to the side for 5 minutes, then whisk until smooth.
3. In separate bowl, mix together the flour, salt and baking soda.
4. Using a mixer, mix the chocolate together with the sugar, oil and vanilla. Then gradually mix in the flour mixture until well combined and smooth.
5. Pour the batter into your oiled bundt tine and bake for 50 minutes, leave to cool a little but not completely.
6. Slice and serve with ganache



170g dark chocolate
3/4 cup single cream

1. Melt the chocolate in a small saucepan over a medium heat.
2. Stir in the cream until smooth.

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