CHEEKY EASTER CHOCOLATE PUDDING

EAT SMART | by TIM ROBARDS | 30 Mar '18

Wishing you all an amazing Easter weekend. Use the time to relax, catch up with friends and family, enjoy a little treat and sneak in a few training sessions!!

Did you know that cacao contains the amino acid we need to produce serotonin? Tuck into these decadent chocolate puddings and feel good about it because having a relaxing treat is all part of the 7:2:1 (70% clean 20% sensible 10% relaxed) philosophy! 

Here is how to make these delicious chocolate puddings!

Preheat the oven to 180°C. Generously grease four ramekins with butter or coconut oil and dust with flour (rice, quinoa, tapioca – any flour will do). Place the ramekins on a baking tray and keep in the fridge until you’re ready to bake.

Pour a small amount of water into a small saucepan and bring to a low simmer. Place a heatproof bowl on top, making sure it does not touch the water. Put the chocolate and butter in the bowl and melt until smooth, then set aside to cool slightly.

Meanwhile, place the eggs, egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment and beat on medium until the mixture is pale and can hold its shape. Reduce the setting to low, add the almond meal and then gradually increase the setting to medium until well combined. Add the chocolate mixture a little at a time until smooth and combined.

Pour the mixture into the ramekins and bake for 13–14 minutes or until they spring back when gently pressed.

Scatter over some coconut flakes and serve fresh from the oven with a dollop of cream or coconut yoghurt and fresh berries, if liked.

INGREDIENTS 

MAKES 4

  • 100 g butter, plus extra for greasing
  • 100 g good-quality dark chocolate (70% cocoa solids)
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 70 g raw or coconut sugar
  • 100 g almond meal
  • coconut flakes, to decorate
  • cream or coconut yoghurt and fresh berries, to serve (optional)

 

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