Appliance
• Combi Steam Oven
• Induction cooktop
Equipment
- 1 Jug
- 1 Baking dish
- 1 Small bowl
- 1 Stick blender, processor or masher
- 1 Large bowl
- 1 Small pot
Ingredients
- oil spray
Dates
- 1 cup pitted dates
- 1 cup boiling water
- ½ cup / 125 ml maple syrup
Batter
- 1 ½ cup / 180 g flour or gluten-free flour
- 30 g cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- ⅓ cup / 80 ml olive oil
- 1 tsp / 5 ml vanilla extract
- ½ cup boiling water
Sauce
- 200 g dark chocolate or dairy-free dark chocolate
- 1 cup / 250 ml coconut 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.
Prep dates
- Add 1 cup pitted dates and 1 cup boiling water to a heatproof bowl and soak for 10 minutes. Drain, then add ½ cup maple syrup, then using a stick blender (or masher if you don't have one), blend the dates and maple syrup until smooth and lump-free.
Start batter
- In a large bowl combine 1 ½ cup flour, 30 g cocoa powder, 1 tsp baking powder, 1 tsp baking soda and ½ tsp salt.
Finish batter
- Then add the date mixture, 1 egg, ⅓ cup olive oil and 1 tsp vanilla extract to the bowl with dry ingredients. Whisk until combined. Then add ½ cup boiling water and whisk until smooth.
Bake pudding
- Pour the mixture into the prepared baking dish. Place on the middle rack (level 2 or 3) for 25 minutes or until a skewer inserted into the centre comes out mostly clean – a faint smear of batter isn't a bad thing, we're making a fudge cake here!
Make sauce
- Meanwhile, in a small induction pot, melt 200 g dark chocolate on level 2 on your induction cooktop. Then add ½ cup boiling water and whisk until the chocolate and cream combine into a silky sauce. Leave to cool and thicken for 20 minutes while the pudding is baking. Stir, then pour it into a jug for serving.
Cool cake
- Leave pudding in the baking dish for 10 minutes to cool. Then invert onto a plate, then onto a cooling rack or plate right side up.
To serve
- Cut the hot chocolate fudge pudding into slices, divide between bowls, and then pour over the fudge sauce. Add a scoop of ice cream or yoghurt if desired.
Notes
- 40% steam keeps the cake moist while still allowing a fudgy texture.
- Lower temperature (170°C instead of 180°C) prevents over-drying.
- Even heat circulation ensures uniform baking.
Nutrition
Calories: 399kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 119mg | Potassium: 289mg | Fiber: 5g | Sugar: 38g | Calcium: 54mg | 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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