Ingredients
Serves Makes 6 dariole moulds
Chocolate puddings
100 g prunes, chopped
100 g dates, chopped
1 tsp bicarbonate soda
300 ml coffee
300 ml water
50 g unsalted butter
100 g brown sugar
2 eggs
100 g self-raising flour
150 g dark chocolate, chopped
100 g prunes, soaked in 5 tsp of brandy
Decorating
560 g dark chocolate
Ice-cream to serve
Chocolate sauce
300 ml cream
150 g dark chocolate
Method
Chocolate puddings
Put the dates, prunes and bi carb into a pot with 300 ml of coffee and 300 ml of water, simmer for 5-10 minutes or until soft, cool mixture down.
Cream the butter and sugar until the sugar is dissolved and the mixture is smooth and creamy.
Slowly add eggs one by one, then the cooked date and prune mixture, then fold in the sifted flour. Fold in chocolate and soaked prunes.
Spoon the mixture into the buttered and floured dariole moulds. Bake at 175°C for 30-35 minutes. Turn out whilst warm. These puddings can be made the day before and warmed up when you want to serve them.
Chocolate sauce
In a small pot heat the cream. Just before it boils remove pot from heat and stir in chocolate with a metal spoon.
This sauce can be made the day before and warmed up when you need to serve.
Decorating
Melt 560 g dark chocolate, then using a palette knife, make 6 rectangular-shaped smears on some baking paper. Allow it to set in a cool place or the fridge.
To serve
In six bowls divide the warm chocolate sauce equally. Place the warmed puddings in the centre of the chocolate sauce. Quickly scoop six balls of ice cream and put on top of the pudding. Gently place a shard of chocolate into each ice cream and serve.