DOUBLE HOT CHOCOLATE PUDDING

Ingredients (makes 1 large/2 medium servings)

100gms

50 g

1/2

2 tsp

1-1.5 tsp

Ingredients (makes 4 servings)

Dry ingredients

20 almonds, ground into a powder

1.5 tbsp unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp instant coffee powder (optional)

4 tbsp sugar free dark chocolate chips (I used @pinkharvestfarms Bean to Buttons Sugar free baking-snacking chocolate chips) use code PHFXAATHIRA

Wet ingredients

3 tbsp Light olive oil

1.5 tbsp curd/yoghurt

1 tsp white vinegar

Few drops of vanilla extract

2-3 tbsp of date purée or date syrup

Pinch of stevia

1/3 cup hot water

For the coffee-butter sauce, blend together

2 tbsp Amul lite butter

1 tsp instant coffee

Pinch of stevia / some date syrup

1 tbsp hot water

Method

Mix all dry ingredients together (except 2 tbsp chocolate chips).
Whisk wet ingredients in another bowl.
Pour the wet into the dry and combine.
Pour batter into a greased pan.
Top with remaining chocolate chips.
Heat the pressure cooker for 5 mins - without the weight and gasket.
Cover the base of the cooker with salt, place a small elevation/stand and then put the cake pan inside.
Cover with the lid (again - no gasket or weight) and cook for 20-25 minutes until the chocolate chips start to melt. Insert a skewer to check if it’s done. The outside should be completely done, and the inside should be gooey and fudgy. Once it’s done, remove and let cool.
You can also cook this in a preheated air fryer for 10-15 mins instead.
Whisk the ingredients for the coffee-butter sauce together (I used a blender)
Once the cake cools for 5 minutes, pour the coffee-butter sauce all over.
Everyone get spoons and just dig right in. ❤️