Steamed chocolate puddings

Name: Steamed chocolate puddings
Yield: 6
Ingredients: 200 g Chocolate cake, crumbed; 100 g Ground almonds; 35 g Dutch cocoa powder (Main); 50 ml Dark rum; 150 g Unsalted butter; 120 g Caster sugar; 120 g Dark chocolate buttons; 6 Eggs, separated; 100 ml Cream; 100 g Chocolate buttons, 55% cocoa solids

for 6 people

Fiona Anderson

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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When nature pushes you into a corner, go with the flow and take solace in the fact that this kind of weather was made for eating steamed puddings.

Chocolate puddings

200 g	Chocolate cake, crumbed
100 g	Ground almonds
35 g	Dutch cocoa powder (Main)
50 ml	Dark rum
150 g	Unsalted butter
120 g	Caster sugar
120 g	Dark chocolate buttons
6	Eggs, separated

Chocolate sauce

100 ml	Cream
100 g	Chocolate buttons, 55% cocoa solids

Directions

Steamed chocolate puddings

Heat oven to 200C. Lightly grease 6 x 150ml steel dariole moulds (see below) with butter or canola spray.
Place cake crumbs, ground almonds and cocoa into a bowl. Drizzle with rum and set aside. Cream butter and half the sugar until pale and fluffy. With the mixer still running, add yolks, one by one until fully incorporated into the creamed butter.
Fold cake crumb mixture and chocolate buttons into the butter. In a separate bowl whisk egg whites and remaining sugar until soft peaks are formed.
Gently fold egg whites into the pudding mix until just incorporated. Spoon batter into the moulds and place moulds into a roasting dish with raised sides. Add boiling water to the roasting dish until it comes 1cm up the side of the moulds. Place a small sheet of baking paper over the puddings and cover with foil, being careful to firmly seal the edges. Place in oven and cook for 30 to 35 minutes or until the tops of the puddings have risen and are slightly firm and sponge-like to the touch.
Remove from oven, discard foil and allow to rest for 3-4 minutes in the moulds before turning out onto a cake cooling rack. Puddings will keep for up to 1 week in a sealed container. When ready to serve reheat each pudding for 1 minute in a microwave and serve with warmed chocolate sauce and quality vanilla bean ice cream.

Chocolate sauce

Warm cream in a small pot until almost simmering.
Remove from heat, add chocolate and stir until smooth.

Dariole moulds

Stainless steel moulds used to make creme caramels, jellies and desserts. See more atmillyskitchen.co.nz. As an alternative use soufflé moulds or heavy duty porcelain coffee/tea cups.