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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
recipe image Cherry Heart Chocolate Pudding

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

  1. 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.
  2. Add eggs one at a time and beat until smooth. Finally, add the flour and mix well.
  3. Divide the mixture between the muffin cases placed in the muffin tray (put double paper cases in each cup). Bake for approximately 20 minutes.
  4. 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.
  5. 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.
  6. Your Cherry Heart Chocolate Pudding is ready!