Not many can resist the temptation of a rich chocolate dessert.
These two puddings are quick and easy and can be prepared in advance. The chocolate cake is also suitable for anyone with gluten intolerance as it uses ground almonds in place of flour. This can also be varied by using ground hazelnuts or macadamia nuts. If coffee is not your preference, then omit the espresso powder from the coffee pot dessert. For extra decadence add a splash of your favourite liqueur to the custard.
FLOURLESS CHOCOLATE CAKE
150g good quality dark chocolate
150g butter
125ml castor sugar
5 extra large eggs
150g ground almonds
250ml cream, whipped
Strawberries to decorate
Melt chocolate and butter in a bowl over hot water or in microwave on medium for 2-3 minutes. Cool slightly.
Beat eggs and sugar until triple in volume in an electric mixer. Beat in the cooled melted chocolate and fold through the almonds. Spoon the mixture into a greased and lined deep 20cm cake pan and bake at 180°C for 25-35 minutes.
Cool in pan for 10 minutes before turning out. Place on a cooling rack to cool. Top with whipped cream and decorate with strawberries.
COFFEE CHOCOLATE CUPS
Makes 6-8
6 egg yolks
125ml castor sugar
500ml cream
10ml-15ml instant espresso coffee powder
300g dark chocolate, chopped
Whipped cream for serving
Beat the egg yolks and castor sugar well.
In a pot, heat the cream and espresso powder until just boiling. Pour a little on to the egg yolks, mixing well. Return mixture to the pot and stir over a medium heat until thickened and mixture coats the back of a spoon.
Place chopped chocolate into a food processor. With machine running pour boiling custard mixture on to the chocolate and blend until smooth. Divide mixture into little espresso cups or other suitable serving containers and chill in fridge for a few hours or overnight.
Decorate with whipped cream and chocolate covered coffee beans if desired.
Sunday Tribune