HOT CHOCOLATELLA BROWNIE PUDDING, an Indulgence

Glorious hot brownie chocolatella pudding...

updated Dec 2018

"Oh. My. Goodness.  This is fabulous!'  'Sticky and chewy; tastes of everything a chocolate pudding should be.' 'Great crispy-soft textures with layers of different flavours of chocolate.' Tasters 

A lovely chocolatey dessert is worth its weight in gold, whatever the time of year.  This one is unbelievably good and incorporates the recently posted Lower Sugar 'Nutella'.

And, unfortunately, not healthy.  At all.  

But it's perfect for a special occasion.  There's enough leftover for freezing. Or, to avoid temptation, halve the recipe.   

The batter can be prepared the night before. 

Though the pudding is best served hot it is also great at room temperature.

Cost: £2
Serves: 6

Ingred:
   4oz/100g dark chocolate at least 75% cocoa solids
   4oz/100g unsalted butter

   1/2 tbsp instant coffee

   2 med eggs at room temperature
   6oz/200g sugar

   2oz/50g self raising white flour (67 used spelt; wheat is fine)
   1oz/25g wholemeal flour

   1/2 tsp vanilla

  Chocolate-Hazelnut Spread at room temperature

Method:

1. Preheat oven to 400f/200c/180fan/gas6
2. Line a 9in/ cm pie plate or equiv. with greaseproof paper
3. Melt chocolate & butter in heatproof bowl over but not touching simmering water; when melted, stir in coffee, cool 
4. Beat eggs & sugar until thick, foamy & light coloured; it' ll take a few mins
5. Add vanilla; stir
6. Add 1/3 chocolate mix to eggs; beat until blended
7. Add half the flour; beat till blended
8. Add 1/3 chocolate; beat
9. Add rest of flour; beat 
10. Add rest of chocolate; beat till all is evenly distributed
11. Pour into pie dish; drop spoonfuls of chocolate hazelnut spread over the surface, leaving space between each spoonful; drag a toothpick through spread to create swirls
12. Bake 25 mins; rest on a cooling rack 10 mins
13. Carefully remove greaseproof paper from pie & place on serving dish
14. Drizzle with melted chocolate
15. If cooking the next day, cover the batter with cling film, pressing it down so there are no air pockets; refrigerate; allow to come to room temperature before cooking, at least half an hour.   Follow steps 11-14

Comments

'Nice and chewy, not too sweet or dry.  If they could make cookies like this, I would be in heaven.  This was intended for a group; for various reasons I ended up with the entire thing.  It was so good, I ate it in one day.  Loved the chocolate-hazelnut aspect.' Middle aged political agent.

'It's great -- sweeter than most of your stuff but not too sweet.' 20+ designer & fund raiser
'Oh. My. Goodness!  A chocoholic's dream. Gimme, gimme, gimme.' Female  journalist.

                                                                             More Indulgences on Nav Bar: Recipes II/Desserts

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.