30 minutes
6 serves
medium
Chocolate Espresso:
Marsala Cream:
Grease six ovenproof cappuccino cups or ramekins with Moro Delicado Light Taste Olive Oil. Combine flour, cocoa, cinnamon and brown sugar together in a bowl.
Make a well in the centre and stir in egg, Moro Frutal Extra Virgin Olive Oil and milk until smooth and divide evenly between cups.
Combine extra brown sugar and cocoa together and sprinkle on top of each pudding.
Pour hot coffee evenly over puddings and bake at 180°C for 20 minutes until risen and tops are firm to the touch.
Stand for 5 minutes before serving dollopped with Marsala Cream
Beat all ingredients together until lightly whipped and serve with puddings.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, there’s a Moro moment for every craving.
