This sugar free Chocolate Self Saucing Pudding is a wickedly rich and chocolate dessert perfect for dinner parties and special occasions. Slightly firm on the outside, and gooey in the middle, this is a clean eating dessert for chocolate lovers for sure.
This recipe makes 2 perfectly sized Sugar Free Chocolate Self Saucing Puddings with a luscious velvet chocolate centre. I used ramekins which were the perfect size for a comforting winter dessert and an all round delicious chocolate recipe favourite for special occasions, as is this Sugar Free Chocolate Panna Cotta.
What does Self Saucing Mean?
Self Saucing means you create a dessert that is made in its own sauce. So throughout the cooking process, the pudding cooks from the outside in, but it remains a little wobbly in the centre where the saucing happens. Underneath the top of the pudding and in the centre is where the rich chocolate sauciness is.
There’s nothing like dipping your spoon into the middle of the pudding and getting the chocolate ooze of part chocolate cake and part liquid chocolate.
What is a Self Saucing Pudding made Of?
The basics of a self saucing pudding include plain flour, a rising agent (such as baking powder), chocolate, sweetener, and eggs. Additional things like vanilla essence, peanut butter or even a hit of coffee can also be added to add to the flavor.
In this recipe I use a combination of plain flour and baking powder and it’s quite important to mix these two together first to create a flour that is capable of rising.
How To Make This Recipe
- Preheat your oven. Preheat oven to 180 degrees C (fan forced), 350 degrees F (fan forced)
- Mix the plain flour and the baking powder in a small bowl.
- Heat a saucepan on low heat and melt the chocolate, peanut butter and butter slowly, removing from heat, just before the last bit of chocolate melts. It should be looking smooth and velvety.
- Remove the chocolate mixture from the heat and add the 3 eggs, one at time, whisking in each one, one at a time.
- Whisk in the vanilla essence.
- Pour equally into 2 small ramekins, no more than ⅔ full.
- Put both ramekins onto a baking tray and bake for 10 minutes. Remove from oven. They should be set on the outer bits around the edge, but with a wobble still in the middle.
- Let them cool for 5 minutes and then they’re ready.
TIP: These Sugar Free Chocolate Self Saucing Puddings are definitely best eaten warm.
What Type of Chocolate is Best for a Self Saucing Pudding?
I use a Stevia sweetened brand of sugar free dark chocolate called Well Naturally. It’s available at health food shops and supermarkets pretty readily. If you can’t find sugar free chocolate, then go for a good quality dark chocolate like 70% or 80%.
To Serve
- Sugar Free Vanilla Ice Cream
- Sugar Free Vanilla Custard
- Double Cream
They’re quick to make, it’s a classic comfort food, perfect for cool wintery nights and a fabulous was to finish off after a hearty beef stew, or apricot chicken casserole.
What I like best about this dessert is that it’s a pudding, but its also kinda like a cake. I like to think of it as the best of both worlds. It’s not something you’d eat every day, because it is definitely rich, but it’s perfect for a decadent indulgence on your birthday, valentines day, or even date night.
More healthy chocolate desserts
- Rich and Velvety Chilli Chocolate Cheesecake
- Simple Low Calorie Black Bean (Perfect if you're dieting)
- Healthy Chocolate Sweet Potato Muffins
- Little Sugar Free Flourless Mini Chocolate Cupcakes
- Flourless Almond Meal Chocolate Cake with Cream Cheese Frosting
Sugar Free Chocolate Self Saucing Pudding
Ingredients
- 55 grams/2 oz sugar free dark chocolate
- 2 tablespoons plain flour
- ¼ teaspoon baking powder
- 2 medium eggs
- 2 tablespoons granulated sweetener that measures like sugar - see notes
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla essence
- 1 teaspoon sugar free peanut butter
Instructions
- Preheat oven to 180 degrees C (fan forced), 350 degrees F (fan forced)
- Mix flour and baking powder together in a small dish.
- Place chocolate, butter, peanut butter and granulated sweetener into saucepan over low heat. Stir for 3 minutes until or until melted and smooth and velvety. Remove from heat and stir in the vanilla.
- With pan off the heat and add the eggs one at a time, whisking in thoroughly. (See note 2)
- Add flour into the saucepan with the chocolate mixture and gently stir in with a large wooden spoon.
- Spoon mixture evenly into the ramekins
- Place ramekins onto a baking tray and cook in the oven for 10 minutes at 180 degrees C (fan forced), 350 degrees F (fan forced). Note: when done, edges should be just set and the middle should be wobbly.
- Remove from oven and let sit for 2 to 3 minutes.
- Serve cakes in ramekins, dust with unsweetened cocoa powder and serve immediately whilst still warm with fresh raspberries, sugar free ice cream, or sugar free custard, or cream.
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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