Baked Chocolate Pudding Gluten Free Recipes
BAKED CHOCOLATE PUDDING (GLUTEN-FREE)
A baked chocolate pudding with chocolate sauce. Use 3/4 cup muffin tins or ramekin pots for this recipe. For cooking gluten-free - ensure all ingredients are suitable. Dutch cocoa is usually gluten-free This recipe is adapted from one issued in a free cookbook from CSR sugar
Provided by Jubes
Categories Dessert
Time 55m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 160ºC or 140°C fan forced.
- Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
- Beat the butter with the icing sugar in a bowl until light and creamy.
- Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
- Add the eggs one at a time, beating well between additions.
- Stir in the dry polenta and the milk.
- Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
- For the sauce:.
- Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.
Nutrition Facts : Calories 702.5, Fat 64.2, SaturatedFat 28.2, Cholesterol 139, Sodium 167.1, Carbohydrate 36.9, Fiber 10.8, Sugar 15.1, Protein 13.9
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