This is a recipe I saw someone do on TV a long while ago but I've simplified it.
It's delicious and the sort of pud that you could tuck into when you're peckish in the middle of the night.
Let's start by making the base.
Get your butter melting in a little pan on a low heat. Add the biscuits to a food processor and blitz them. While they're whizzing round, add your (now melted) butter and your cream. Once this is added, it should start to clump together a bit.
Remove this from the blender and whack it all in a springform cake tin. (It doesn't have to be a springform one but it makes it a hell of a lot easier to serve up when you can remove the side bits!). Press it down with a spoon, making sure it's even and compressed nicely. Stick that bad boy in the fridge while you crack on with the topping.
Set up a bains marie using a pan with some water in and a glass bowl that will sit in it without actually touching the water. Bring the water in the pan up to the boil and as soon as it's boiling, turn the heat off. The steam from the water should be sufficient to melt the chocolate. (Chocolate doesn't like too much heat, it will go slightly grainy if it's heated too quickly)
Just sit the chocolate in the bowl and allow it to do it's thing. It shouldn't take too long. As it's melting, get your coffee going. I use the best espresso I can get my hands on but if you don't have a coffee machine, you could use instant coffee. Just make sure it's nice and strong.
Your chocolate should be melted now. Add your coffee and the liqueur to it and make sure it's all stirred well. This can sit while you're messing about with your cheese.
Get a big mixing bowl and mash up your marscapone with the sugar using a whisk until it's all well combined. It will start looking better soon, I promise. Whisk your eggs and add them to the mix, bit by bit until it's all loosened up and easier to whisk.
Now is the time to add your chocolate mix and your marscapone mix together. Give it a good stir and get your cake tin out of the fridge again.
Pour the mix in, smooth it out so it's even and put it in a pre-heated oven at 170 degrees.
Check it after 40 minutes. It should be set and looking all lovely. If it's not set, give it another 5 minutes and check it again. Even if it wobbles a bit more than you think it should, don't worry too much. Remember it will be going in the fridge so it will firm up a bit more in there. Anyway, you get the picture.
Once it's cooked, cool it down, dust it with cocoa and serve it with some nice vanilla ice cream or if you're feeling extra indulgent, get yourself some clotted cream.
A great dessert if you don't want to look like a prat when you're entertaining guests and your pudding goes wrong. This is idiot proof. Well... there are a lot of idiots out there.
Anyway, I digress from the recipe. Cook it and eat it.
Use the best ingredients you can. Good Chocolate and coffee will result in a tastier end product.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 365 (41%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 174mg||54 %|
|Sodium 217.9mg||8 %|
|Potassium 261.5mg||7 %|
|Total Carbohydrate 120.2g||35 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 118.3g|
|Protein 10.6g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 891
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