Dark chocolate puds, brownies, cakes and all other chocolate desserts are my favourite and they taste even better if topped with a generous scoop of very nice vanilla ice cream. And you can go down the heavenly lanes of taste even further if you drizzle some warm chocolate fudge sauce on top of it. It might sound highly sinful but believe me, we all love such sinful desserts once in a while. 
And there are times when you crave for such goodness so badly. I have not had even a good dark chocolate bar in recent times, forget about pudding or a cake. Summer had been putting me off from the chocolate and I had been gorging more on fruits than anything else for the dessert. But trust me, you can not stay away from dark chocolate for long if you love having desserts so much. 
I had been flipping through the pages of Oz magazine Delicious, which my friend brought me last year, and you know what, it had a large section on chocolate. I felt almost trapped and I couldn’t resist. And I had to make this Self saucing chocolate pudding from Australian Masterchef Matt Preston. 
I have a special place for the classic vintage recipes in my heart. Be it an Indian Kheer (rice pudding) or a Dark chocolate pudding, they have an impact like no other recipe can ever have. And this pudding is amazingly easy and takes no time to bake. It rather surprises you when the sauce oozes out of the bottom of the pan when you dig in your first spoon into it. It is almost magical and divinely tasteful. 
I divided the pudding to be baked into three smaller pie dishes, but if you like you can make it in one single large ovenproof dish. You can enjoy it warm with some pouring cream or vanilla ice cream or even cold straight out of fridge. 
- 150 gm flour
- 200 gm caster sugar
- 50 gm unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 60 gm melted butter
- 125 ml milk
- 1 egg
- 1 tsp vanilla extract
- 50 gm dark chocolate, coarsely chopped
- 2 cups boiling water
- Preheat the oven to 160°C. Grease an 1.5L (6-cup) or 3 2-cup capacity ovenproof baking dish.
- Sift the flour, 110g sugar and 25g cocoa into a bowl. Add dark chocolate and stir to combine. Make a well in the centre.
- In a separate bowl, whisk melted butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
- Spread mixture evenly into prepared dish. Combine remaining 110g sugar and 25g cocoa and sprinkle over the top of the pudding. Carefully pour 2 cups boiling water over the top of the pudding without disturbing the sprinkled cocoa powder too much.
- Bake for 30-35 minutes until the top is firm. Stand for 10 minutes to cool slightly.
- Dust the warm pudding with extra cocoa and serve immediately with vanilla ice cream.