The combination of chocolate in a hot dessert is undeniably a comfort food favorite. This recipe is very dark and rich, and a small serving is more than sufficient.
1/2 cup butter (slightly softened)
6 tablespoons Splenda
1 cup almond flour
1 to 1 1/2 teaspoons baking powder
1 ounce unsweetened cocoa powder
2 eggs, beaten
2 ounces chocolate (chopped) from a 3.5 oz bar of Lindt Excellence 70% Cocoa Chocolate, (this chocolate does contain some sugar but is sold on many low-carb store web sites)
1. Grease a 2-pint Pyrex bowl or ceramic pudding basin with butter. Have a large saucepan with about 3 inches of water simmering on the stove, and a metal colander with a close-fitting saucepan lid to place over the saucepan.
2. In a medium bowl, cream the softened butter and Splenda until light and fluffy. In a smaller bowl, mix the almond flour, baking powder and cocoa powder together and then alternately add to the butter mixture with the beaten egg, beating well between each addition.
3. Finally, stir in half the chopped chocolate. Place the remaining chips in the base of the Pyrex bowl or pudding basin and add the mixture on top. The bowl will only be about half full, but this allows plenty of space for the pudding to expand during cooking.
4. Cover the Pyrex bowl with a large piece of greaseproof paper so that the paper covers the bowl like a lid, and then with a similar sized piece of aluminum foil, securing the foil and paper around the outside of the bowl with string or a sturdy elastic band.
5. Place the prepared Pyrex bowl into the colander and place the colander over the saucepan of simmering water. Put the saucepan lid on the top and leave to steam for 2 hours. Check the water now and again to make sure it doesn’t boil dry — it may need topping up with boiling water.
6. After 2 hours, remove the colander from the heat and take off the aluminum foil and paper. Slide a knife around the edge to loosen the pudding and turn out onto a warm plate. If any of the chocolate sticks to the bottom of the bowl, spoon it out onto the top of the pudding. Serve with Chocolate Custard, Vanilla Custard or cream.
Per serving: 12g carbohydrates; 6g fiber; 11g protein; 38g fat; 110mg cholesterol; 230mg sodium; 430 calories