Soft Centre Chocolate Puddings with Caramelised Oranges
These mini chocolate puddings freeze very well. We used only half of them for our pudding.
150g dark Lindt or other good quality chocolate (use 100g for ganaché + 50g for garnish)
250ml fresh cream
1 tbsp (15ml) icing sugar
Place 100g chocolate, cream and icing sugar in a medium microwave safe bowl. Warm on 80% power for about 1½ minutes, stirring after every 30 seconds. Whisk until smooth and refrigerate to firm.
3 extra large eggs at room temperature
1 cup (250ml) Canola oil
1 cup (250ml) double strength hot black coffee
1 x 650g Ina Paarman's Chocolate Cake Mix
Adjust the oven shelf to the middle position.
Preheat the oven to 180ºC.
Butter two muffin pans really well.
Mix the cake according to the instructions on the box.
Half fill the muffin pans with chocolate mixture. Make hollows in the middle and add a generous teaspoon of the chocolate ganaché. Spoon the remaining cake mix over the ganaché. The left over ganaché (about half) must be reserved for later.
Bake for about 17 minutes. Leave to cool down in the pans.
½ cup (125ml) white sugar
2 tbsp (30ml) water
Peel the oranges deeply to remove all the white pith. Cut out the orange segments (work over a bowl) and squeeze out all the juice remaining in the fibre.
Measure the sugar and water into a smallish saucepan with a long handle. Place it on a very hot stove-plate and shake and tilt the pot all the time to melt the sugar. Eventually it will turn into a golden brown caramel colour.
Remove it from the heat and add all the segments and juice. Just bring to the boil. Leave to cool.
Warm a knife in boiling water. Cut the remaining chocolate blocks with the hot knife and break into triangles.
Soften the left over ganaché for 10 to 20 seconds in the microwave on 50% power.
Spread ganaché over 10 to 12 of the little puddings. Put the remaining ganaché into a small plastic bag for piping. Snip a tiny hole in the one corner of the bag.
Use a slotted spoon to spoon and drain the oranges. Dish them onto a serving plate. Pour the syrup into a small serving jug.
Place the puddings on the bed of oranges. Spike each pudding with a triangle of chocolate and pipe stripes of ganaché over the dessert.