Baked Chocolate Pudding Gluten Free Recipes

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BAKED CHOCOLATE PUDDING (GLUTEN-FREE)



Baked Chocolate Pudding (Gluten-Free) image

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

125 g butter, at room temperature (4.5 oz)
2/3 cup icing sugar, sifted (confectioners sugar or powdered sugar)
1 1/2 cups finely ground hazelnuts (hazelnut meal or almond meal) or 1 1/2 cups almonds (hazelnut meal or almond meal)
1/3 cup baking cocoa, sifted
50 g dark chocolate, grated
2 eggs, lightly beaten
1/4 cup instant fine polenta (corn meal)
1/3 cup milk
125 g dark chocolate, chopped
1/2 cup pouring cream

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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