This Chocolate Strawberry Pudding came about through a similar prompt – I was craving dessert, and didn’t have anything ready, so I pulled my favourite things together, and voila! It’s sinful, decadent, and absolutely delicious.
| Servings | 4 (makes 1 square 6”x6” glass dish) |
| Course | Desserts |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
| Ingredients for the Chocolate Strawberry Pudding (1 cup=200 ml, 1 tbsp=15 ml) | |
| 2 cups | Chocolate sponge cake crumbled |
| 1 cup | Strawberries, cut into quarters |
| 1 tbsp | Caster sugar |
| 2 cups | Vanilla ice cream |
| 1 cup | Chocolate ganache |
| 1 tsp | Coffee powder mixed wit ½ cup water |
| Mint leaves for garnish | |
| Instructions for the Chocolate Strawberry Pudding | |
| 1. | Mix the coffee powder and water, and bring to a boil. Cool down completely and mix in with the chocolate ganache. The ganache consistency should be pourable. |
| 2. | In a glass dish crumble the chocolate cake. Pour half of the ganache over the crumbled cake. |
| 3. | Mix the strawberries and sugar, and keep aside for 10 minutes. Add half of the macerated strawberries over the cake. |
| 4. | Now add a layer of vanilla ice-cream over it. |
| 5. | Spread the remaining strawberries over the ice cream. Drizzle the remaining ganache over it. Refrigerate at least for 1 – 2 hours in the fridge (not freezer). Garnish with mint leaves and serve. |
