Baked Chocolate Pudding (Gluten-Free)

Submitted by Jubes

"A baked chocolate pudding with chocolate sauce. Use 3/4 cup muffin tins or ramekin pots for this recipe. For cooking gluten-free - ensure all ingredients are suitable. Dutch cocoa is usually gluten-free This recipe is adapted from one issued in a free cookbook from CSR sugar"

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 6 puddings
• Serves: 6

ingredients

• Pudding

• 125 g butter, at room temperature (4.5 oz)
• 157.80 ml icing sugar, sifted (confectioners sugar or powdered sugar)
• 354.88 ml finely ground hazelnuts (hazelnut meal or almond meal) or 354.88 ml almonds (hazelnut meal or almond meal)
• 78.78 ml baking cocoa, sifted
• 50 g dark chocolate, grated
• 2 eggs, lightly beaten
• 59.14 ml instant fine polenta (corn meal)
• 78.78 ml milk

• Sauce

• 125 g dark chocolate, chopped
• 118.29 ml pouring cream

directions

1. Preheat the oven to 160ºC or 140°C fan forced.
2. Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
3. Beat the butter with the icing sugar in a bowl until light and creamy.
4. Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
5. Add the eggs one at a time, beating well between additions.
6. Stir in the dry polenta and the milk.
7. Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
8. For the sauce:.
9. Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.