Gooey Chocolate Pudding - Purini Tiakarete

A gooey chocolate pudding with a chocolate and chocolate peanut butter surprise in the centre. With or with the peanut butter this pudding always brings the gooey goodness.

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Prep Time 30

Cook Time 30

Servings desserts

Ingredients

The Chocolate Pudding - Te Purini Tiakarete

4 tbsp pata pīnati tiakarete (chocolate peanut butter)
8 mōtete tiakarete (pieces of chocolate, if you are omitting the pb, you need 12 pieces)
150 g tiakarete parauri (dark chocolate, I use 50%)
130 g pata kua tapahia (chopped butter)
2 tbsp kōkō (cocoa)
¼ tsp tote (salt)
3 hēki (eggs, size 6)
⅔ C huka one (caster sugar)
2 tsp iho hūperei (vanilla essence)
⅓ C puheu parāoa noa (plain flour)

The Decorations - Ngā Whakarākei (All optional)

1 C kirīmi kua wepua (whipped cream)
20 g tiakarete parauri (dark chocolate, 50%)
12 rahipere (raspberries, fresh)

Instructions

The Chocolate Pudding - Te Purini Tiakarete

Pre-heat the oven to 160 °C on the bake setting.
Grease 4 x 1 C capacity oven proof ramekins with melted butter. Sprinkle 1 Tbsp huka one (caster sugar) in to each mould and spread around so they are evenly coated.
Add 3-4cm of water to the bottom of a medium pot and bring to a gentle simmer. Choose a heat proof bowl that fits snug on top of the pot but doesn't touch the simmering water.
Add the tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to the bowl. Add it on top of the pot of simmering water and stir it until it melts completely. Leave it aside to cool slightly.
To each tablespoon of pata pīnati tiakarete (chocolate peanut butter) add two pieces of tiakarete parauri (dark chocolate). Turn them in to rough balls and leave them aside.
Add 3 hēki (eggs), huka one (caster sugar) and iho hūperei (vanilla essence) to a large bowl . Whip them on medium-high speed for 5-7 minutes until light in colour and thick in consistency.
Sift in the puehu parāoa noa (plain flour) and very gently fold it in until all the flour is incorporated. Keeping a light hand here helps the air stay in the mixture.
Add the cooled ranunga tiakarete (chocolate mixture) in the egg mixture in four additions. Add a quarter of it in and gently fold it all together. Add the next quarter and repeat this process until all the chocolate mix is incorporated.
Add a large tablespoon of the mixture in to the bottoms of each of the prepared ramekins.
Add one of the of chocolate peanut butter balls on top. If you are omitting the nut butter, add 3 pieces of tiakarete (chocolate) on instead.
Divide the rest of the chocolate batter between the ramekins to finish off the puddings.
Place them on a tray and slide them in the oven.
If you like an ultra gooey pudding bake for 20 minutes.
If you like a slightly gooey pudding, bake for 25 minutes (this is my preference).
If you like the pudding part set and just the centre melty, bake for 30 minutes.
Remove from the oven, run a knife around the edge and flip each one on to small plates. Dust with kōkō (cocoa) or puehu huka (icing sugar) and serve immediately. Or try the decorations I used.

The Decorations - Ngā Whakarākei

When you are ready to serve, top each pudding with a good dollop of the kirīmi (cream), grate over the tiakarete (chocolate) and add some rahipere (raspberries).
Serve with a smile on your face because you just made that happen!