Oh the sheer delight of a pudding that has its own sauce when you serve it. The amazed look on your guests faces when they see it served. This truly is a wonderful pudding.
I spent quite a while getting the right amount of sauce vs. cake and the correct dish size for this pudding. The effort was well worth it!
This will serve between 6 – 8 (depending on how big a portion you like).
Do make sure you have a dish large enough as the chocolate sauce tends to bubble over the sides; It is well worth putting a baking sheet down to catch any drips just in case.
You Will Need:
For The Sauce:
- 375ml Boiling Water
- 30g Cocoa Powder
- 90g Caster Sugar
For The Cake:
- 120g Butter
- 170g Sugar
- 2 Eggs
- 50ml Milk
- 100g Chocolate Orange (broken into chunks)
- 170g Self Raising Flour
- Icing sugar for dusting
- Melt the remaining 60g of the chocolate orange, once melted add 60ml of double cream and stir well.
- Pre heat the oven to 180degrees C and grease an oven proof dish that measures about – 19cm x 25cm x 5cm deep
- Add the 30g cocoa powder and 90g sugar to the 375ml boiling water, stir it until the cocoa powder and sugar dissolves.
- Set aside for later.
- Cream together the butter and sugar.
- Add the eggs one at a time, mix well between each addition.
- Next mix in the milk and a spoonful of the flour.
- Sift in the remaining flour and fold through until the flour is completely incorporated.
- Add the broken pieces of chocolate orange and stir the cake mixture until the chocolate pieced are well distributed.
- Spread the cake mix into the prepared dish and pour the chocolate sauce mixture over the top.
- Yes, this will look very strange.
- Carefully transfer into the preheated oven and bake for about 35mins.
- The chocolate sauce mixture will separate to the bottom but will bubble up the sides, so it is a good idea to use a baking sheet to catch the drips.
- Once cooked dust with icing sugar and serve straight away with the extra sauce, cream or ice cream.