Indulgence meets perfection in this yummy Coffee Chocolate Pudding recipe by Thando Manyoni from @Expressoshow. With a fusion of rich cocoa, aromatic coffee, and a luscious mocha sauce, this dessert takes your taste buds on a decadent journey. Served warm and adorned with creamy ice cream or whipped cream, it’s a delightful treat that brings warmth and sweetness to any gathering. Perfectly balanced between simplicity and sophistication, this medium-difficulty recipe guarantees an unforgettable culinary experience in just 45 minutes, serving up to 10-16 people.
MINUTES 45 minutes
PEOPLE 10-16
DIFFICULTY Medium
INGREDIENTS
Pudding:
4 large eggs
3 Tbsp butter
1 1/4 cup sugar
1 1/2 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 Coffee
1 cup milk chocolate drops
Mocha sauce:
2 cups evaporated milk
1/2 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.
