Chocolate & Date Molten Puddings

Step 1

Pre-heat oven to 190ºC (170ºC fan-forced). Heat dates and juice in a small saucepan until boiling. Remove from heat and set aside to cool.

Step 2

Meanwhile; place chocolate and butter in a microwave safe bowl. Place in microwave for 30 second bursts on high, stirring in between, until melted and smooth. Set aside to cool.

Step 3

Using electric beaters, beat eggs, yolks and sugar until pale and doubled in volume. Add chocolate mixture, mixing well until combined. Fold in the flour, coconut, Bi-Carb Soda and date mixture and mix well. Spoon mixture between 6 x 250ml capacity greased muffin pans. Bake for 12 minutes or until just cooked. They will still be wobbly in the middle. Allow to sit for 3-4 minutes before turning out.

Step 4

Serve chocolate puddings with a good dollop of cream or a scoop of ice-cream and sprinkle with the toasted Shredded Coconut.

Chocolate & Date Molten Puddings