Chocolate Brownie Melting Puddings
- Posh luxury Chocolate Dessert.
- Chocolate brownie flavour.
- Gluten-free and dairy-free.
- Makes enough for 4-6 people.
85g Gluten-Free Self-Raising Flour
120g Deodorised Coconut Butter, plus 1 ½ Tbsp for the the chocolate sauce.
60g Walnuts - 40g for the cake mix ground down into a powder*. 20g for garnishing - don't grid these! *Use a pestle & mortar, coffee grinder or food processor.
40g Cocoa Powder, plus a little extra for garnishing.
Coconut Sugar 100g
1 bar of Vegan Cooking Chocolate: 4-6 pieces of for the centres; 115g for making the chocolate sauce and extra for garnishing!
175ml rice milk, for the chocolate sauce and a little extra for adding to the cake batter.
¼ tsp Vanilla Paste
¼ tsp Baking Powder
40g Coconut Syrup
- Boiling water.
- 2 eggs or 2 Heaped Teaspoons of Orgran Egg Replacer
- Heat the oven to 180°c/160°c Fan/ Gas Mark 4.
- Grease the inside of each of your moulds and then dust with a little cocoa/cacao powder, tapping out any excess. We used four non-stick 6.5cm Dia x 6cm H (2½” x 2¼”) dariole moulds.
- Place each mould into a brownie tin or deepish baking tin that can take a few centimetres/an inch or so of water safely without spilling over.
- Sift the flour and cocoa/cacao into a bowl and then stir in the ground walnuts.
- Beat the butter and sugar with a spoon, hand mixer or in your food processor.
- Add the eggs, Vanilla Paste and the dry ingredients. Mix thoroughly.
- The finished mixture should have a dropping consistency. Gluten-free flour tends to need extra moisture so add a few drops of rice milk to achieve this texture.
- Spoon the mixture into each mould, leaving a little space at the top for the cakes to rise. (Or spoon to the top and cut the excess cake off once baked and use to make homemade truffles!)
- Push a piece of dark chocolate into the centre of each cake mix.
- Pour boiling water halfway up the baking tray and place in the centre of the oven for around 20 minutes or until the tops are springy.
- You can make the chocolate sauce ahead of time and then re-melt in the microwave or alternatively make the sauce fresh shortly before you are due to remove the cakes from the oven.
- Place all the sauce ingredients (apart from the broken walnuts) in a saucepan and bring to the boil, stirring/whisking for around a minute until the sauce is smooth and shiny.
- Remove the cakes from the oven and allow them to cool slightly before tipping out onto individual plates. The finished cakes should have risen nicely and retained their moisture.
- Pour the chocolate sauce over each cake and garnish with broken walnuts, shavings of dark chocolate and/or a sprinkle of cocoa/cacaco powder.