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We all love a good chocolate cake, chocolate pudding or even just our favourite chocolate bar to satisfy a sweet craving. Chocolate pairs well with just about anything, whether it’s a holiday, a birthday or even just a relaxing day at home. This July we celebrate world Chocolate Day on 7 July, but why celebrate on one day when you can celebrate the love for chocolate all month long! With this decadent chocolate pudding recipe, you won’t want to only celebrate on one day anyway. Quick to make and oh so delicious, these orange and rum chocolate cups will be the best decision you make this winter!
The recipe book, Clover Mama Afrika Recipe Book – I cook, because we eat! has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their small business dreams through the Clover Mama Afrika project, which aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which they can use to derive an income from, in order to support orphaned and abused children and the elderly and infirm.
The cookbook can be purchased at Lapa Publishers and costs R230.00.
ORANGE & RUM CHOCOLATE POTS
Serves 8
Ingredients
200g (1 slab) Good quality dark chocolate
1 cup (225g) Clover Springbok Unsalted Butter
2 T (30ml) Dark rum
4 Large eggs
4 Large egg yolks
1 cup (200g) Sugar
½ cup (65g) Cake flour, sifted
Zest of one orange
Method
- Preheat the oven to 180°C.
- Grease 8 ramekins or small pie dishes with butter.
- Melt the chocolate and butter together in a double boiler over simmering water.
- Remove from the heat and stir in the rum and orange zest.
- Allow to cool to room temperature.
- Beat the eggs, egg yolks and sugar together with an electric mixer until thick and pale.
- Lightly fold in the chocolate mixture and sifted flour.
- Pour equal amounts of batter into the moulds.
- Place on a baking tray and bake for 10 – 15 minutes or until the surface is crusty and the centres still soft.
- Serve hot.
Tip
- Serve with whipped Clover Fresh Cream.