Molten Chocolate Puddings with passionfruit-lemon curd
This is probably the most coveted dessert in my household: these delicious, decadent (and healthy) puddings from The Beauty Chef Cookbook ooze with chocolate sauce and pair beautifully with the piquant notes of passionfruit and lemon curd. Made with lots (and lots) of eggs, they are rich in protein to nourish and sustain our skin and body.
The puddings also taste delicious without the lemon curd and with a drizzle of COLLAGEN Inner Beauty Boost instead.
- 1⁄3 cup (35g) cacao powder
- 35g cacao butter
- 1⁄3 cup (80ml) maple syrup
- 1⁄4 cup (60ml) coconut oil, plus extra for greasing moulds
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons almond meal
- 1⁄2 teaspoon vanilla bean powder
- pinch of Himalayan salt
- For the passionfruit-lemon curd:
- 3 large egg yolks
- 1⁄4 cup (60ml) strained fresh passionfruit pulp
- 2 tablespoons raw honey
- 1 1⁄2 tablespoons freshly squeezed lemon juice
- finely grated zest of 2 unwaxed lemons
- 1⁄4 cup (60g) coconut oil, firm (not melted)
- Grease four 1⁄2-cup (125ml) capacity ovenproof moulds or ramekins with coconut oil and line the bases with baking paper.
- Half-fill a small saucepan with water and bring to a simmer.
- Place the cacao powder, cacao butter, maple syrup and coconut oil in a heatproof bowl. Remove the pan from the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine. Set aside to cool slightly.
- Whisk the eggs and yolks together in a medium bowl. Stir into the cooled chocolate mixture. Add the almond meal, vanilla and salt and stir to combine.
- Pour the mixture into the prepared moulds. Refrigerate for 30 minutes.
- Meanwhile to prepare the passionfruit and lemon curd, place the egg yolks, passionfruit juice, honey, lemon juice and lemon zest in a medium heatproof bowl. Whisk to combine.
- Set the bowl over a saucepan of not quite simmering water, ensuring the base of the bowl doesn’t touch the water. Whisk the mixture over the heat for 4-5 minutes, until it begins to thicken.
- Add the coconut oil 1 teaspoon at a time, whisking after each addition, until it is all incorporated, to make a thick curd which coats the back of a spoon. Transfer into a clean bowl. Cover the surface with a piece of baking paper and set aside to cool.
- Preheat the oven to 220°C.
- Place the chocolate pudding ramekins in a deep baking tray. Pour boiling water into the tray, until it comes halfway up the sides of the ramekins.
- Bake for 12 minutes, or until the edges are puffed and cooked but the centre still looks a little wet. Remove the ramekins from a tray of water and set aside for 10 minutes, to cool and set slightly.
- Invert the ramekins onto serving plates, tapping firmly to assist the pudding to release. Discard the baking paper.
- Serve with a spoonful of passionfruit-lemon curd and extra passionfruit pulp and seeds.