Chocolate Brownie Melting Puddings

• Posh luxury Chocolate Dessert.
• Chocolate brownie flavour.
• Gluten-free and dairy-free.
• Makes enough for 4-6 people.

Dove's Farm Gluten Free Self-Raising White Flour 1kg

85g Gluten-Free Self-Raising Flour

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

120g Deodorised Coconut Butter, plus 1 ½ Tbsp for the the chocolate sauce.

Organic Walnuts (500g) - Sussex WholeFoods

60g Walnuts - 40g for the cake mix ground down into a powder*. 20g for garnishing - don't grid these! *Use a pestle & mortar, coffee grinder or food processor.

Cocoa Powder 1kg, Organic (Sussex Wholefoods)

40g Cocoa Powder, plus a little extra for garnishing.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

Coconut Sugar 100g

Vegan Dark Cooking Chocolate, Organic 200g (Vivani)

1 bar of Vegan Cooking Chocolate: 4-6 pieces of for the centres; 115g for making the chocolate sauce and extra for garnishing!

Rice Dream Organic Rice Drink 1litre

175ml rice milk, for the chocolate sauce and a little extra for adding to the cake batter.

Vanilla Paste 100ml (Little Pod)

¼ tsp Vanilla Paste

Gluten-Free Baking Powder 130g (Doves Farm)

¼ tsp Baking Powder

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

40g Coconut Syrup

Other Ingredients

• Boiling water.
• 2 eggs or 2 Heaped Teaspoons of Orgran Egg Replacer

Method

1. Heat the oven to 180°c/160°c Fan/ Gas Mark 4.
2. Grease the inside of each of your moulds and then dust with a little cocoa/cacao powder, tapping out any excess. We used four non-stick 6.5cm Dia x 6cm H (2½” x 2¼”) dariole moulds.
3. Place each mould into a brownie tin or deepish baking tin that can take a few centimetres/an inch or so of water safely without spilling over.
4. Sift the flour and cocoa/cacao into a bowl and then stir in the ground walnuts.
5. Beat the butter and sugar with a spoon, hand mixer or in your food processor.
6. Add the eggs, Vanilla Paste and the dry ingredients. Mix thoroughly.
7. The finished mixture should have a dropping consistency. Gluten-free flour tends to need extra moisture so add a few drops of rice milk to achieve this texture.
8. Spoon the mixture into each mould, leaving a little space at the top for the cakes to rise. (Or spoon to the top and cut the excess cake off once baked and use to make homemade truffles!)
9. Push a piece of dark chocolate into the centre of each cake mix.
10. Pour boiling water halfway up the baking tray and place in the centre of the oven for around 20 minutes or until the tops are springy.
11. You can make the chocolate sauce ahead of time and then re-melt in the microwave or alternatively make the sauce fresh shortly before you are due to remove the cakes from the oven.
12. Place all the sauce ingredients (apart from the broken walnuts) in a saucepan and bring to the boil, stirring/whisking for around a minute until the sauce is smooth and shiny.
13. Remove the cakes from the oven and allow them to cool slightly before tipping out onto individual plates. The finished cakes should have risen nicely and retained their moisture.
14. Pour the chocolate sauce over each cake and garnish with broken walnuts, shavings of dark chocolate and/or a sprinkle of cocoa/cacaco powder.