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Decadent Chocolate Puddle Cake

Decadent Chocolate Puddle Cake

Decadent Chocolate Puddle Cake

By Chiara Turilli

250g dark chocolate
250g butter
250ml sugar
5 eggs
100g pecan nuts
3 tbs cocoa
1 tot rum or triple sec (omit if you don’t drink alcohol)
For the red wine poached pears
750ml red wine
1 cup Selati Muscavado sugar
1 star anise
1 cinnamon stick
4 pears, peeled and core removed
Melt the butter on a low heat in a large pot
Turn the heat off and add the chocolate slabs and allow the chocolate to melt
Mix the cocoa in until smooth and then the rum or triple sec.
Roast the nuts in the oven at 180’ for 10 minutes.
Chop up nuts and fold into the chocolate mixture.
Beat the eggs and sugar until light and fluffy.
Fold the egg mixture into the chocolate mixture.
Pour into a greased flan tin with loose bottom
Add the red wine poached pears
Bake at 160’ for 30 minutes.
Dust with icing sugar before serving.
Serve warm with ice cream.
For the red wine poached pears
Add all the ingredients to a pot and cover with baking paper.
Bring to a simmer and allow the pears to soften as they take on the red colour.
Change it up with these different flavours
Pinch of salt & 1 shot espresso instead of the rum
Red wine poached pears
Orange zest & 1 shot Cointreau instead of rum 

For best results, use Selati!
Twitter: @AlwaysGoodSA 

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