Sour Cherry Chocolate Puddings
Sour Cherry Chocolate Puddings
Ingredients
Puddings
- 75g Lindt Excellence Cherry Intense Dark, chopped
- 75g Lindt Excellence 70% Cocoa Dark, chopped
- 150g unsalted butter, chopped
- 1 tbsp port
- Pinch sea salt flakes
- 3 eggs
- 1 egg yolk
- 55g (1/4 cup) caster sugar
- 2 1/2 tbsp plain flour
- 2 tsp dark cocoa powder
- 40g drained Morello cherries, halved
- 1 tbsp sour cherry jam
To Serve
- Dark cocoa powder, extra, to dust
- Double cream, to serve
- Sour cherry jam, extra, to serve
Instructions
- 1
Grease six 185ml (3/4 cup) pudding moulds with melted butter. Line the bases with baking paper.
- 2
Place the combined chocolate, butter, port and salt in a heatproof bowl over a saucepan of simmering water (ensure bowl doesn't touch the water). Cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is smooth. Cool for 15 minutes.
5 min - 3
Use electric beaters to beat eggs, egg yolk and sugar in a bowl for 4-5 minutes or until thick and pale. Use a whisk to gradually fold in chocolate mixture. Sift over flour and cocoa. Fold until just smooth.
4 min - 4
Spoon two-thirds of chocolate mixture into prepared dishes. Place in the freezer for 10 minutes to firm slightly. Use paper towel to pat the cherries dry. Combine cherries and jam in a small bowl. Divide cherry mixture among centres. Spoon remaining chocolate mixture over the top. Smooth the surfaces. Place in the fridge for 2 hours or until firm.
10 min - 5
Preheat oven to 180C/160C fan forced. Place dishes on a baking tray. Bake for 15 minutes or until just set. Set aside for 5 minutes to cool slightly. Carefully turn the puddings onto serving plates. Dust with extra cocoa. Top with cream and a swirl of extra jam. Serve immediately.
15 min