prep: 20mins
cook: 20mins
serves: 6


  • 150g dark chocolate
  • 150g reduced salt butter
  • 3 eggs
  • 2 egg yolks
  • 80g brown sugar
  • 1 tsp vanilla extract
  • 25g plain flour
  • 3 tsp cocoa
  • for the chocolate sauce
  • 120g dark chocolate
  • 200mL Bulla Dollop Cream
  • 35g brown sugar
  • additional Bulla Dollop Cream, to serve

Decadent chocolate puddings with a rich chocolate sauce


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly. Alternatively, melt in a microwave in short bursts, stirring regularly until melted.
  3. Beat together the eggs, yolks, sugar and vanilla extract until pale and doubled in volume. Add chocolate mixture, mixing until well combined. Fold in flour and cocoa and mix well.
  4. Spoon mixture between 6 x 185mL capacity greased and base lined dariole moulds or muffin pans. Place onto an oven tray and bake for approx. 12 minutes until just cooked. Allow to sit for 3-4 minutes before turning out.
  5. Meanwhile, for the chocolate sauce, combine all ingredients in a saucepan and heat, stirring often, until chocolate has melted and mixture is smooth.
  6. Turn puddings out onto serving plate and spoon over hot chocolate sauce. Accompany with a dollop of Bulla Dollop Thick Cream.