Boozy Chocolate, Cherry Pudding & Vanilla Bean Ice-cream

Boozy Chocolate, Cherry Pudding & Vanilla Bean Ice-cream

Ingredients (serves 2)

80g quality dark chocolate 70%
80g unsalted butter, chopped
1 egg + 1 egg yolk
2 tablespoons brown sugar
3 tablespoon plain flour
20ml bourbon whiskey
Cocoa (for dusting)
Vanilla bean ice-cream (store-bought)
Cherry Brandy Sauce
200g cherries, halved, pitted
80ml (1/3 cup) brandy
1/3 cup caster sugar
2 teaspoon lemon juice

Method

  1. Pre-heat a fan forced oven to 180°C (350°F). Meanwhile place cherries, brandy, sugar, lemon juice and ¼ cup water in a saucepan and bring to boil. Reduce heat and simmer until cherries are soft and syrup is reduced. Remove from heat and set aside to cool.
  2. Place chocolate and butter in a heatproof bowl and set bowl over a saucepan of simmering water and stir until melted and smooth then remove from heat and set aside to cool slightly.
  3. Using an electric mixer place brown sugar, egg and yolk in a bowl and beat until thick and pale. Fold in cooled chocolate and sifted flour and mix until combined, add bourbon whisky and combine. Pour into 2 lightly greased 9 x 7 cm ramekins, place on a baking tray and bake for about 15 minutes or until firm on top. Remove from the oven and cool slightly before unmoulding to serve.

To Serve

Unmould warm puddings into two serving bowls (run a butter knife around the edge of the ramekin to unmould) and dust with cocoa. Place a scoop of vanilla bean ice-cream on the side and pour over cherry syrup and serve.

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