If there’s one thing we love about an Italian Easter, it’s getting together with loved ones over indulgent homemade desserts!
Straight from our Criniti family cookbook, our mini chocolate pudding will warm your heart and soul this autumn.
Preparation time: 25 minutes
Cooking Time: 11 minutes
500g (1lb) cocoa (72% chocolate)
500g (1lb) unsalted butter
500g (1lb) caster sugar (superfine sugar)
500g (1lb) plain flour (all-purpose flour)
Preheat oven to 180° C/350°F. In a stainless steel or glass bowl place chocolate and butter over a double boiler. Melt chocolate and butter, but do not stir.
Remove from heat and allow to cool slightly. Meanwhile, combine eggs and caster sugar and beat until they become white in colour and sugar has completely dissolved. Fold beaten egg into chocolate mixture with flour.
Spray dariole or scone moulds with oil spray and pour about 100g of the mixture into each.
Bake in the oven for about 11 minutes. Remove from oven and allow to sit on the bench for a minute before turning out onto plate.
Dust with icing sugar and serve with gelato of your choice.
If you want more special Criniti family Italian recipes, sign up to our membership program ‘La Famiglia’: www.crinitis.com.au/vip