A moist, melting chocolate pudding cooked in a creamy sauce. It´s a microwave miracle!
3 oz. plain chocolate broken into squares
3 tablespoons of single cream
5oz. soft margarine
5 oz. pure maple syrup
3 eggs, beaten
4oz. flour with a tablespoon of baking powder, sifted
1 oz. ground almonds
1 oz. cocoa powder
Place 2 oz. chocolate and cream into a small bowl.
Cook on high for 2 minutes until the chocolate has melted.
Chop remaining chocolate.
In a separate bowl, cream together the margarine and pure maple syrup until light and fluffy.
Gradually beat in the eggs, alternately adding a tablespoon of flour.
Fold in the remaining flour.
Divide the mixture between two bowls.
Mix the ground almonds into one; cocoa powder and remaining chocolate into the other.
Spoon the cream and chocolate mixture into the base of a greased 2 pint pudding basin.
Alternatively, spoon the two cake mixtures into the basin.
Using a skewer, lightly mix the mixtures together. Cover
Place a small upturned bowl into the microwave oven.
Sit the covered cake mixture on top and cook on high for 6 minutes.
Allow to stand for 10 minutes.
Turn out and serve hot.
The cake will keep for about 3 days in an airtight container or for around 3 months when frozen.
Warm a little maple syrup and drizzle over the top for extra deliciousness!