Soft-centred chocolate Easter egg puddings

Cooking Eggs Soft-centred chocolate Easter egg puddings

These caramel-centred chocolate puddings guarantee a very happy Easter.

Lables: High protein Fish free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Grease six 125ml (1/2 cup-capacity) ovenproof dishes or pudding moulds.
  2. Place chocolate and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes.
  3. Using an electric mixer, beat eggs and sugar until light and fluffy. Transfer mixture to a bowl. Fold in sifted flours, cocoa and chocolate mixture.
  4. Spoon mixture into moulds. Press 1 Easter egg into the centre of each pudding. Bake for 10 to 12 minutes or until firm around edges (puddings will be soft in the centre - see note). Invert puddings onto plates. Serve with cream.

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125g dark chocolate, chopped
150g butter, chopped
3 eggs
1/2 cup firmly packed brown sugar
1/3 cup plain flour
1/3 cup self-raising flour
1 tbsp cocoa powder
6 small caramel-filled Easter eggs
Pouring cream, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Eggs
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