Dark Molten Chocolate Puddings

  • Serving Size: 4

  • Author: The 4 Blades - The Comfort Issue
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40


  • 100g 70% dark chocolate (*ensure DF if required)
  • 110g coconut oil, plus extra for greasing
  • 40g coconut sugar
  • 2 eggs
  • 1.5 Tbsp coconut flour
  • fresh raspberries, to serve


  1. Preheat oven to 180C. Grease 4 dariole moulds with coconut oil.
  2. Place dark chocolate (100g) and coconut oil (110g) into the bowl. Program 5 minutes / 60C / Speed 2.
  3. Add sugar (40g), eggs (2) and coconut flour (1.5 Tbsp) to the bowl. Combine Speed 3 / 30 seconds. Allow to sit for two minutes to thicken slightly.
  4. Place moulds onto a baking tray and pour pudding mixture into moulds evenly.
  5. Bake for 8-10 minutes until the top has cooked and formed. You want some wobble to the pudding, however, to indicate a runny centre.
  6. Allow to cool for 5 minutes then carefully remove from moulds.
  7. Serve upside down with fresh raspberries.


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