Chocoholic's Christmas pudding

Chocoholic's Christmas pudding

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(13 ratings)

Prep: 40 mins Cook: 10 mins Plus chilling

A challenge

Serves 8
Wow. A definite crowd pleaser - chocolate mousse hidden by a layer of chocolate sponge, covered with the best chocolate topping we've ever tasted

Nutrition and extra info

Nutrition: per serving

  • kcal766
  • fat60g
  • saturates31g
  • carbs52g
  • sugars34g
  • fibre3g
  • protein11g
  • salt0.64g
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Ingredients

    For the sponge

    • 4 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100g caster sugar
    • 100g self-raising flour
    • 50g cocoa, plus extra for dusting the tin, sifted
    • 85g butter, melted, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50ml espresso or strong coffee
    • 2 tbsp Tia Maria, mix in with the coffee

    For the mousse

    • 3 eggs, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 50g caster sugar
    • 175g dark chocolate (70% cocoa solids)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 200ml double cream

    For the topping

    • 142ml double cream
    • 100g dark chocolate (70% cocoa solids)
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 1 tbsp Tia Maria
    • 1 tbsp espresso

    To serve

    • chocolate-covered cocoa beans
    • dark and white chocolate curls
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    Method

    1. Heat oven to 200C/fan 180C/gas 6. Butter a 22 x 31cm or similar Swiss roll tin, then line with buttered baking paper. Tip in 1 tbsp cocoa, turn the tin until it’s evenly coated, then tap out any excess.

    2. For the sponge, beat the eggs and sugar with electric beaters for 7 mins, or until thick enough to hold a trail. Fold in flour and cocoa, then swirl in butter and fold through. Tip into the tin, bake for 10 mins until just firm, then cool under a clean tea towel.

    3. For the mousse, beat the egg yolks with the sugar until thick and pale. Melt the chocolate and loosely whip the cream until it just holds its shape. Quickly beat half the cream and all of the chocolate into the egg mix, then gently fold in the rest of the cream. Whisk the egg whites until softly peaked, then fold in.

    4. Grease a 1.4 litre/2½ pint basin with a little oil. Line with cling film, letting it overhang. To build the pudding, cut a circle of sponge to fit the bottom of the basin and put it in. Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl. Sprinkle with most of the coffee and Tia Maria mix. Fill the bowl halfway with the mousse then, using what’s left of the sponge, top the mousse with a snug-fitting circle of cake. Sprinkle with remaining coffee mix. Spoon in the rest of the mousse, then cover with the overhanging cling film. Chill for at least 4 hrs until firm (ideally overnight), then turn onto a plate.

    5. For the topping, heat all the ingredients gently in a bowl over a pan of simmering water until the chocolate melts. Leave to cool, stirring occasionally, until thick and glossy. Spread all over the turned-out pudding, then top with the chocolate-coated cocoa beans and chocolate curls.

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    Comments, questions and tips

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    frolo743
    21st Dec, 2010
    wowzers. This looks amazing. Will make it tomorrow for christmas day. Looking forward to it!
    cdwyer25
    23rd Nov, 2010
    5.05
    Well I have just completed this and it looks and tastes great. The recipe does need reading over a few times as said in previous comments not the best one ever written but the end result is so worth it. I changed the Tia maria for Cointreau was a nice substitution. For best results make and ice the day before needed.
    toni2009
    19th Dec, 2009
    do you think this would be ok for xmas dinner if i iced it on xmas eve/early xmas morning??
    esme1576's picture
    esme1576
    21st Nov, 2009
    I would imagine that you could replace the Tia maria etc with a good quality fruit cordial such as raspberry or cherry and this will moisten the sponge. But if fruit and choclate is not your preference then you could just use a little vanilla esscence in the topping and leave itout from the sponge.... Try it and See!
    kirsty2905
    20th Oct, 2009
    Hi, I would like to make this but don't like coffee or drink alcohol, any suggestions of what else could be used to replace these? Thanks.
    hayleygrice
    22nd Apr, 2008
    4.05
    You REALLY REALLY need to read this recipe from start to finish at least a day before you plan to eat this cake!! I didn't and missed the bit about chilling for four hours before covering with chocolate. I'd planned to chill AFTER coating with chocolate, and therefore ended up icing during my dinner party. Despite the number of steps it turned out fairly well. My sponge was a bit thick so created a slightly chewy texture, but fortunately the topping part made a lot, so I was able to thickly layer this to counteract the sponge. Would also recommend getting the right sized bowl or one a bit smaller as I used a larger size and had to work hard to get the ingredients to fill the space. Would like to try again.
    drbeccles
    17th Jan, 2008
    This was a real winner - it looked fantastic, and you can't go wrong with 3 bars of dark chocolate and pots of cream! However - I too was confused about when and where to add the espresso and tia maria. I ended up putting it in the sponge mix (I' obviously had a glass of wine too many). I went wrong with the mousse and couldn't get my egg whites to fluff up, but just left it out - and although not mousse like in the centre it was still delicious. So my conclusion is that if you use most of the ingredients and get it a bit wrong it's still going to taste and look delicious.
    culverhouse
    2nd Jan, 2008
    a brilliantly impressive desert loved by everyone, and turned out as it looks in the picture. have to cut the sponge carefully to ensure that you have enough.
    countessduckula
    2nd Jan, 2008
    3.05
    tasty, but.............. some ingredients - tia maria & coffee - were listed as for topping when in fact they are used earlier to sprinkle over sponge, some may put these into topping where they should not be? I would change the instructions/directions or reordered them. It would have been better if the cream was beaten and the eggs whites beaten, before melting the chocolate. If doing as listed, the chocolate begins to set, making any folding in near impossible, with some unofficial beating required! Would also recommend that you cut the circles of sponge for base & half way up before you cut pieces to line the sides, lest you have none left! i would make this again, for a special treat, but with reordered directions. (Yes I know reading the recipe first is sensible, but I do like things made easy!)
    mary16-7-61
    19th Dec, 2007
    5.05
    This turned out fantastic, not for the faint hearted though as it took quite a while, especially step 2. Why not group all the ingredients in one list saves adding it all together and maybe getting quantities wrong!

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