Batter,1 Cup plain flour,1/4 Cup caster sugar,1/4 Cup cocoa powder,2 Teaspoons baking powder,Pinch sea salt,1/3 Cup Moro Fig Vincotto ,1/4 Cup unsalted butter melted,3/4 Cup full cream milk,Sauce,3 Tbsp cocoa powder,1/4 Cup caster sugar,1 1/4 Cup boiling water,1/4 Cup brown sugar,Mascarpone or vanilla ice cream to serve
Preheat a fan forced oven to 180C. Mix all the batter ingredients to make the batter. Ensure you sift the flour, caster sugar, cocoa powder, baking powder and salt into a large bowl and mix together. Melt the butter then combine with milk, Moro Vincotto and whisk until it’s a smooth batter.
Add the milk, melted butter and Moro Vincotto to the mixture and whisk into a smooth batter.
To make one large pudding, pour the batter into a 1.3L oven proof bowl. Otherwise if you are making individual serves, pour the mixture into 4-6 ramekins depending on size. Ramekins should hold around 300ml.
For the sauce, place caster sugar, brown sugar and cocoa powder into a small bowl and mix well to combine. Sprinkle thie sauce powder over the mixture (either large serve or single serves).
Line a baking tray with baking paper. Use the back of a spoon and pour boiling water over the top of the pudding/s, then place onto a lined baking tray.
Cook large pudding for 40 minutes or 25 minutes for single serve puddings.
Remove from the oven and allow to sit for 10 minutes before serving with mascarpone or vanilla ice cream.
200g dark cooking chocolate, chopped,2 tablespoons Moro Delicado Light Taste Olive Oil,3 eggs,2/3 cup caster sugar,½ cup cocoa,¾ cup Moro Delicado Light Taste Olive Oil, extra,½ cup strong black espresso coffee,¾ cup plain flour,½ cup ground almonds or desiccated coconut,dark cocoa, for dusting,raspberries, cherries or strawberries, for garnish
To make ganache, melt chocolate and Moro Delicado Light Taste Olive Oil together in a microwave on medium for 2 minutes, stirring occasionally or in a double boiler on the stovetop. Allow to cool at room temperature until slightly thickened (approximately 1 hour).
To make the cake, beat eggs and sugar together using an electric mixer until very thick and fluffy (approximately 8-10 minutes). Combine cocoa, extra olive oil and coffee together and mix into cake mixture on slow speed. Sift flour and almonds onto surface and gently fold in. Pour into a buttered and lined 25cm cake tin and bake at 180°C for 25-30 minutes or until firm to touch. Allow to cool for 5 minutes before turning out onto a cooling rack. Ice with chocolate ganache, dust with cocoa and garnish with raspberries.
**(plus 1 hour setting time for ganache)