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Sour cherry chocolate puddings
Sour cherry chocolate puddings
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Decadent warm pudding with Morello cherries, sour cherry jam, and Lindt Excellence Cherry Intense Dark chocolate.
Ingredients:
  • 75g Cherry Intense Dark, chopped
  • 75g 70% Cocoa Dark, chopped
  • 150g unsalted butter, chopped
  • 20.00 ml port
  • Pinch sea salt flakes
  • 3 eggs
  • 1 egg yolk
  • 50.00 ml plain flour
  • 5.00 gm dark cocoa powder
  • 40g drained Morello cherries, halved
  • 20.00 ml sour cherry jam
  • Dark cocoa powder, extra, to dust
  • Double cream, to serve
  • Sour cherry jam, extra, to serve
Instructions:
  • Brush six 185ml (3/4 cup) pudding moulds with melted butter, then line the bases with baking paper.
  • In a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn't touch the water), stir together the chocolate, butter, port, and salt until melted and smooth, about 5 minutes. Let it cool for 15 minutes before using.
  • In a bowl, use electric beaters to whip eggs, egg yolk, and sugar until thick and pale, about 4-5 minutes. Gradually fold in the chocolate mixture using a whisk. Sift in the flour and cocoa, then gently fold until just smooth.
  • Spread two-thirds of the chocolate mixture into the prepared dishes and freeze for 10 minutes to slightly firm. Pat dry the cherries with a paper towel, then mix with jam in a small bowl. Fill the centers with the cherry mixture. Top with the remaining chocolate mixture, smoothing the surfaces. Chill in the fridge for 2 hours until firm. Enjoy!
  • 1. Preheat oven to 180C/160C fan forced. Arrange dishes on a baking tray. Bake for 15 minutes until just set. Allow to cool for 5 minutes. Carefully invert the puddings onto plates. Sprinkle with extra cocoa powder, add cream and a dollop of jam. Serve promptly.

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