For the mouth-watering treat to share, Le Creuset’s 3-ply Stainless Steel Shallow Casserole makes it taste even better and is the perfect piece to take from the oven straight to the table.
Main INGREDIENTS
- Eggs
- Flour
- Chocolate
Ingredients
Method
Ingredients
Sauce
- 100g drinking chocolate
- 200g caster sugar
- 750ml water
Cake mixture
- 150g soft butter
- 150g caster sugar
- 300g plain flour
- 1 tablespoon baking powder
- 20g drinking chocolate
- 75ml milk
- 3 eggs, beaten together
Optional to serve
- 250ml whipped double cream
- Fresh raspberries
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Method
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1Preheat the oven 180°C/ Fan 160°C /Gas Mark 5
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2Start by greasing the casserole with a small amount of butter.
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3Put the drinking chocolate, sugar, and water for the sauce in a saucepan and bring to the boil over a medium heat.
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4Beat together the butter and sugar until light and fluffy. Mix the flour baking powder and drinking chocolate.
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5Add the milk to the beaten eggs and gradually add a third of this mixture to the creamed butter and sugar beating all the time, then add third of the dry ingredients.
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6Repeat until all the mixtures are combined.
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7Put the cake batter mixture into the greased casserole and then pour the chocolate sauce over the top.
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8Place the lid on the casserole.
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9Bake in the oven for 35 – 40 minutes until a skewer comes out clean or the sponge is springy to touch.
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10Serve with freshly whipped cream and raspberries.
Cocoa powder can be substituted for drinking chocolate, but you will need to add an extra 30ml of milk to the cake mixture.
Switch up the flavours of the pudding, you can make a mocha cake by adding I tablespoon of instant coffee powder to the sauce.
The pudding can be prepared in advance, just leave the sauce in the pan, and pour over before putting it into the oven to bake.
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