Cherry Heart Chocolate Pudding
Discover our delicious Cherry Heart Chocolate Pudding, the perfect Summer treat.
Cooking time20 minutes
Prep time1 hour 0 minutes
Servings8 portions
Ingredients
- 2 eggs
- ½ teaspoon vanilla extract
- 60g dark chocolate (min. 60% cocoa)
- 200g caster sugar
- 30g plain flour
- 125 g Stork with Butter
- 250g stoned cherries
- 40g icing sugar
- 1 level teaspoon arrowroot (mixed with 1 table spoon of water)
- 12 muffin paper cases
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 200°C (180°C fan oven), Gas mark 6.Melt Stork with Butter with chocolate over a pan of simmering water. Stir in the sugar and vanilla extract and heat until sugar dissolves. Remove from heat.
- Add eggs one at a time and beat until smooth. Finally, add the flour and mix well.
- Divide the mixture between the muffin cases placed in the muffin tray (put double paper cases in each cup). Bake for approximately 20 minutes.
- Warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat until the sauce thickens. Cool. . Carve the heart shape in the baked and cooled muffins with a spoon or a knife.
- Pour the cooled cherry gel into the heart shape, then cut out hearts of paper, place on the muffins and dust with icing sugar. Remove the paper.
- Your Cherry Heart Chocolate Pudding is ready!
