I don’t care much for childish desserts. You know, the one where it’s all just too much sugar, too much colouring and too little indulgence. I stay away from refined sugar as much as possible, but for recipes like these it seems almost forgiveable to consume a dark, gooey mess of fine dark cocoa treat. Nigella Lawson perfected this ‘pudding’ using dark chocolate, making the dessert taste bittersweet and exquisitely delicious.
This recipe is a hit with my family, surprisingly my Dad who doesn’t really like sweet desserts. It pays to use good quality eating chocolate and good butter. Because I’m lazier than Nigella, I’ve altered the measurements so I could easily use a whole chocolate bar and half a common stick of butter. I also changed the type of flour to get a nice rise out of the puds.
This makes 3 large puddings or 5 small ones.
What you need:
100g dark chocolate, 70% cocoa*
¼ cup self-rising flour
¾ cup caster sugar
What you do:
* For God's sake, do NOT use Kijang/Nona/Cap Ayam Chocolate. Treat yourself and get a smooth bar from Frey, Lindt or others.