Chocolate Steamed Pudding with Marbled Ganache
A wonderful tummy warmer for a cold winters night, and so pretty too!
- Serves: 8-10 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 1:30 hours
a dusting of cocoa powder
200 g butter
200 g demerara sugar
4 extra large eggs
300 g cake flour
2 tsp (10 ml) baking powder
120 g cocoa powder
½ C (125 ml) milk
½ C (125 ml) strawberry jam
2 tsp (10 ml) vanilla essence
200 g dark chocolate, melted and cooled
¼ C (60 ml) cream
100 g dark chocolate, broken into chunks
100 g white chocolate, broken into chunks
Butter a large Bundt tin and lightly dust with cocoa.
Beat the butter and sugar until pale and fluffy, add the eggs one at a time, mixing continuously.
Sift together the dry ingredients and fold into the egg mixture.
Fold in the milk, strawberry jam, vanilla and cooled melted dark chocolate.
Pour the mixture into the prepared Bundt tin. Place a large saucepan of water over medium heat and bring the water to a simmer.
Place the Bundt tin over the saucepan; cover the top with foil and steam for 1 hour and 15 minutes.
Remove from the saucepan, and set aside to cool for 10 minutes.
Heat the cream in two different saucepans until just before simmering. Remove from the heat and add the broken dark chocolate chunks to the one saucepan and the broken white chocolate chunks to the other. Whisk each individually to form smooth silky ganache.
Turn the cake out onto a serving platter, and pour the chocolate ganaches over the cake at the same time, creating a marbled effect.