Healthier chocolate fudge pudding recipe
Print RecipeServings: people
(When adjusting servings round up or down to suit the ingredients and your desired taste)
Keywords: baking, chocolate, dessert, eggs, gluten
Equipment
- 1 Jug
- 1 Baking dish
- 1 Small bowl
- 1 Stick blender, processor or masher
- 1 Large bowl
- 1 Small pot
Ingredients
- oil spray
Dates
- 1 cup pitted dates
- 125 ml / ½ cup maple syrup
Batter
- 156 g / 1½ cups flour or gluten-free flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 80 ml / ⅓ cup olive oil
- 5 ml vanilla extract
Sauce
- 250 ml coconut cream
- 200 g dark chocolate
Instructions
Before you start
- Bring a jug of water to a boil. Preheat oven to 180°C or 160°C fan bake. Spray a baking dish with oil spray.
Prep dates
- Add 1 cup pitted dates and 250ml or 1 cup of boiling water to a heatproof bowl and soak for 10 minutes. Drain then add 125 ml maple syrup, then using a stick blender (or masher if you don't have one), blend the dates and maple syrup until smooth and lump-free.
Start batter
- In a large bowl combine 156 g flour, 30 g cocoa powder, 1 tsp baking powder, 1 tsp baking soda and a pinch of salt.
Finish batter
- Then add the date mixture, 1 egg, 80 ml olive oil and 5 ml vanilla extract to the bowl with dry ingredients. Whisk until combined. Then add 125ml or ½ cup of boiling water and whisk until smooth.
Bake pudding
- Pour the mixture into the prepared baking dish. Bake for 25-30 minutes or until a skewer inserted into the centre comes out mostly clean – a faint smear of batter isn't a bad thing, we're making a fudge cake here!
Make sauce
- Meanwhile, in a small pot heat 250 ml coconut cream until hot, but not boiling. Then break 200 g dark chocolate into bits and place it in a bowl. Pour over the hot coconut cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes. Then mix vigorously with a whisk until the cream and chocolate combine into a silky sauce. Leave to cool and thicken for 20 minutes while the cake is baking. Stir it then pour it into a jug for serving.
Cool cake
- Leave cake in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or plate right side up.
To serve
- Cut the hot chocolate fudge pudding into slices, divide between bowls, and then pour over the fudge sauce. Add a scoop of ice cream or yoghurt if desired.
Nutrition
Calories: 399kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 119mg | Potassium: 289mg | Fiber: 5g | Sugar: 38g | Calcium: 54mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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