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Dark Chocolate Puddings with Coffee Liqueur Sauce

A recipe from the Good Food collection.


Dark Chocolate Puddings with Coffee Liqueur Sauce
Dark Chocolate Puddings with Coffee Liqueur Sauce
125 g (4½ oz/½ cup) butter, softened
115 g (4 oz/½ cup) caster (superfine) sugar
1 teaspoon natural vanilla extract
2 eggs
125 g (4½ oz/1 cup) plain (all-purpose)flour
60 g (2¼ oz/½ cup) unsweetened cocoa powder
2 teaspoons baking powder
100 ml (3½ fl oz) milk
60 g (2¼ oz/heaped ⅓ cup) finely chopped dark chocolate
coffee liqueur mocha sauce
30 g (1 oz) butter
80 g (2¾ oz/½ cup) chopped dark chocolate
170 ml (5½ fl oz/⅔ cup) pouring (whipping) cream
1 teaspoon instant coffee granules
2 tablespoons coffee-flavoured liqueur (such as crème de cacao or Kahlùa) 
35 g (1¼ oz/¼ cup) roasted hazelnuts, skinned and chopped 
pouring (whipping) cream, to serve (optional)
fresh berries, to serve (optional) 


  1. Preheat the oven to 180°C (350°F/Gas 4). Grease six 250 ml (9 fl oz/1 cup) metal moulds and put them on a baking tray. In a medium bowl, beat the butter, sugar and vanilla with electric beaters for 2 minutes until thick and creamy. Add the eggs one at a time, beating well after each addition. Fold in the combined sifted flour, cocoa and baking powder with a metal spoon, adding the milk alternately with the flour mixture. Stir in the chocolate. Spoon the mixture into the prepared moulds and smooth the surface. Bake for about 15 minutes, or until risen and just firm to the touch. Leave for 5 minutes, then run a small flat-bladed knife between the puddings and the moulds and turn them out onto a wire rack.
  2. Meanwhile, for the sauce, combine the butter, chocolate, cream and coffee granules in a small saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the liqueur. Keep warm.
  3. To serve, put the hot puddings on serving plates, pour over some of the sauce, scatter over a few chopped hazelnuts and serve with cream and berries, if liked.
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