Chocoholic's Christmas Pudding
This pudding is a crowd pleaser! Chocolate mousse hides inside a layer of chocolate sponge covered with insanely good chocolate topping.
- 4 eggs
- 100 grams caster sugar
- 100 grams self-raising flour
- 50 grams cocoa , plus extra for dusting the tin, sifted
- 85 grams butter , melted, plus extra for greasing
- 50 milliliters espresso or strong coffee
- 2 tablespooons Tia Maria, mix in with the coffee
- 3 eggs, separated
- 50 grams caster sugar
- 175 grams dark chocolate (70% cocoa solids)
- 200 milliliters double cream
- 142 milliliters double cream
- 100 grams dark chocolate (70% cocoa solids)
- 50 grams butter
- 1 tablespoon golden syrup
- 1 tablespoonTia Maria
- 1 tablespoon espresso
- FOR SERVING:
- Chocolate-covered cocoa beans
- Dark & white chocolate curls
Preparation time 30mins
Cooking time 270mins
Adapted from bbcgoodfood.com
Heat oven to 200°C/fan 180°C/gas 6. Butter a 22 x 3-centimeter or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tablespoon cocoa, turn the tin until it's evenly coated, then tap out any excess.
For the sponge, beat the eggs and sugar with electric beaters for 7 minutes, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 minutes until just firm, then cool under a clean tea towel.
For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream. Whisk the egg whites until softly peaked, then fold in.
Grease a 1.4 liter/2 1/2-pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in. Cut seven sloping rectangles about 10 centimeters long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what's left of the sponge, top the mousse with a snug-fitting circle of cake. Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hours until firm (ideally overnight), then turn onto a plate.
For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.