By Nicholas Fraser @nicholasfraser
Served with whipped chocolate and peanut butter cream, topped with roasted almond shavings and strawberries.
METHOD
Ingredients
Instructions
1. Preheat the oven to 180°C.
2. Grease and lightly flour a 12-muffin tray.
3. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. In a separate large mixing bowl, add the buttermilk, mayonnaise, eggs, and vanilla essence. Mix well to combine.
5. Stir the mayonnaise mixture and the coffee into the flour mixture until just combined.
6. Add the cake batter to the muffin tray and set aside.
7. Now it's time to work on the sauce. Mix the cocoa powder, brown sugar, and boiling water.
8. Pour the chocolate sauce over the uncooked cake batter using a spatula.
9. Bake in the oven at 180°C for 15 minutes.
10. For the chocolate and peanut butter ganache, warm up 80ml of cream in a bowl and add in the dark chocolate, allowing it to melt into the warm cream. Mix until a ganache forms.
11. In a separate bowl, whisk the remaining cream and then add in the peanut butter, sugar and vanilla essence. Whisk together until stiff peaks form.
12. Mix the chocolate ganache and peanut butter cream together until smooth and well combined.
13. Add a serving of chocolate peanut butter cream on top of the chocolate pudding. Serve with almonds and strawberries and enjoy