warm espresso chocolate pudding with rum fudge sauce

On those busy occasions why not try those quick stir-together puddings that bake to gorgeous pillowy deliciousness, which can be enjoyed with lashings of cream and a warm fudge sauce! It’s truly heaven in a mouthful…

Ingredients:

  • 125 grams dark chocolate, 70-85% cocoa, roughly chopped
  • 110 ml Azada Extra Virgin Olive Oil
  • 1 teaspoon instant espresso coffee
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • A pinch of smoked salt
  • 115 grams caster sugar 
  • 70 grams plain flour (gluten free equivalent)
  • ⅓ cup walnuts, finely chopped

Rum Fudge Sauce Ingredients:

  • 150 ml cream
  • 60 ml rum

  • 55 grams brown sugar
  • 150 grams chocolate, 50-62% cocoa, chopped

  • 1 teaspoon vanilla extract

  • 15 ml Azada Extra Virgin Olive Oil

Extra:

  • Rum Fudge Sauce (see recipe)
  • Mascarpone or softly whipped cream

Preparation time 20 minutes
Cooking time 15 minutes + 12-14 minutes baking time
Serves 6
Gluten free | Vegetarian 

Preparation: 

Pre-heat the oven to 180°C (conventional) / 160°C (fan) / gas mark 5 / 375°F. Lightly grease an 8 inch baking dish. Put the chocolate, Azada’s Extra Virgin Olive Oil and coffee in a heatproof bowl set over a saucepan of simmering water. Let the chocolate slowly melt while stirring occasionally. Meanwhile in a large bowl, lightly whisk the eggs and vanilla extract then add the salt, sugar and flour and whisk until smooth. Pour in the chocolate mixture and the walnuts and mix well to combine. Pour the batter into the baking dish and bake for about 12-14 minutes (until the edges are set, but the centre has a slight wobble when lightly touched). Sauce. In a nonstick saucepan bring the cream, rum and brown sugar to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and stir in the chocolate to make a smooth, glossy sauce. Stir in the vanilla extract and Azada’s Extra Virgin Olive Oil. Serve warm. To serve. Top with a dollop of mascarpone and a generous drizzle of the warm rum fudge sauce.

Chefs Tip

Dust with icing sugar, if desired, and serve immediately with ice cream. Pour the warm rum fudge sauce on top to get that firm texture, which cracks when tapped with the back of a dessert spoon. You can also swap the walnuts for roughly chopped hazelnuts if you prefer.

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