Coffee Chocolate Pudding
MINUTES 45 minutes
PEOPLE 10-16
DIFFICULTY Medium
INGREDIENTS
Pudding:
- 4 large eggs
- 3 Tbsp butter
- 1 ¼ cup sugar
- 1 ½ cup milk
- 1 1/3 cup flour
- 2/3 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 Tbsp Jacobs Kronung Freeze Dried Instant
- 1 cup milk chocolate drops
Mocha sauce:
- 2 cups evaporated milk
- ½ cup brown sugar
- 2 Jacobs Mocha Sachets
- 160g butter
- 1 Tbsp vanilla essence
To serve:
Ice cream or whipped cream
METHOD
- Preheat
the oven to 180°C and prepare a baking dish. - In a large
bowl beat the eggs, sugar and butter until light and fluffy. In a separate bowl
sift together the flour, baking soda and salt. Add the Jacobs Kronung coffee
granules. Gradually fold in the flour mixture into the egg mixture and add the
chocolate drops. Pour the mixture into the greased dish and bake for 25-30
minutes until the skewer tests clean. - To make
the sauce, heat the milk, sugar,
add
the contents of the Jacobs Mocha Sachets, butter and vanilla essence over
medium heat until the sugar has dissolved and remove from the heat. - Poke holes
in the cake and then pour over the mocha sauce. Serve immediately with ice
cream or whipped cream.
