Appliance
• Combi Steam oven
• Induction cooktop
Equipment
- 1 Baking dish
- Baking paper
- 1 Large bowl
- 1 Small pot
- 1 Jug
Ingredients
- oil spray
Dry mix
- 1 cup / 150 g flour or gluten-free flour
- ⅓ cup / 30 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup / 200 g caster sugar
- ¼ tsp salt
Wet mix
- 1 egg room temperature
- ½ cup / 125 ml milk room temperature
- 5 tbsp / 75 g butter melted and cooled
- 1 tbsp / 15 ml olive oil
- 1 tsp / 5 ml vanilla extract
Sauce
- 1 cup / 250 ml thickened cream room temperature
- 200 g dark chocolate
To serve
- 600 g vanilla ice cream
Instructions
Before you start
- Preheat your combi steam oven to 160 °C fan bake and 40% steam. Spray a baking dish with oil spray then line with baking paper. Bring a kettle of water to a boil.
Dry mix
- In a large bowl, whisk 1 cup flour, ⅓ cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, 1 cup caster sugar and ¼ tsp salt.
Wet mix
- Then add 1 egg, ½ cup milk, 5 tbsp butter, 1 tbsp olive oil and 1 tsp vanilla extract to dry mix. Whisk until combined, then add ½ cup of boiling water, and whisk until smooth.
Bake pudding
- Pour the mixture into the prepared baking dish. Place on the middle rack of the preheated combi steam oven for 25 minutes or until a skewer inserted into the centre comes out mostly clean – a bit of batter is fine if you prefer fudgey.
Make sauce
- Meanwhile, in a small induction pot, melt 200 g dark chocolate on level 2 on your induction cooktop. Then add 1 cup thickened cream and whisk until the chocolate and cream combine into a silky sauce. Leave to cool and thicken for 20 minutes while the cake is baking. Stir, then pour it into a jug for serving.
Cool cake
- Leave cake in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or serving plate right side up.
To serve
- Cut the hot chocolate fudge pudding into slices, divide them between bowls, and pour the fudge sauce over them. Add a scoop of vanilla ice cream or yoghurt if desired.
Notes
- 40% steam keeps the cake moist while still allowing a fudgy texture.
- Lower temperature (160°C instead of 180°C) prevents over-drying.
- Even heat circulation ensures uniform baking.
Nutrition
Calories: 454kcal | Carbohydrates: 48g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 275mg | Potassium: 312mg | Fiber: 3g | Sugar: 33g | Calcium: 132mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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