This dessert came totally on a whim!

I had a sudden chocolate craving and usually when such an attack strikes I have some choc-orange smoosh bars or healthy chocolate fudge to hand. However at this particular moment in time I had neither!

Since a taste for a chocolate orange combo had been planted in my mind, I set about using my silicone egg poacher trick to create a super speedy (I wanted that fix pretty quick!) healthy chocolate puddle cake using the dome shape to encapsulate a melty chocolate centre.

Oh my… 5 minutes later and one awesomely indulgent but healthy chocolate cake was all mine! Ok, so I would suggest reigning in a little self-control and not eating the entire thing in one sitting- it is quite large. (but I won’t tell if you don’t). 

I used buckwheat as my GF flour of choice but other flours of wholemeal spelt if GF is not a requirements are likely to work fine also. I also added in grated courgette for moistness, it works really well and you really can’t tell it’s there. Finely grated carrot or pureed cauliflower would also work well.

This puddle cake could be made into all sorts of flavours…how about substituting almond extract for the orange and adding flaked almonds on top of the cake (or in the silicone mould or bowl before pouring in the batter). Mix through some berries and sugar free jam for a fruity kick.  Or why not go all out and leave out the orange and spread this crazy healthy banana frosting over the top.

Recipe: Choc orange puddle cake

Serves 2-4 (depending on how hungry you are!)

Ingredients

¼ cup buckwheat flour (or whole meal spelt)

¼ cup finely grated courgette (carrot could also work)

2 tbs tapioca flour or arrowroot

Slightly heaped ½ tsp baking powder

Pinch salt

2 tbs cocoa powder or raw cacao

1 tsp ground chia/flax

1 tbs agave and a tiny pinch stevia

1/2 tsp orange extra

3 tbs orange juice

Grated orange zest- optional (I didn’t have any)

1 tsp mild flavoured oil

Approx. 1 tbs worth dark choc chunks (I broke off a chunk from  a dark choc bar)

Chocolate drizzle: 1 tbs agave mixed with 1 tsp cocoa powder.

Method

Add everything (except choc chunks) to a mini blender and blend until well mix and there are no visible courgette strands. You could mix by hand if the courgette strands are very fine.

Using a silicone egg poach or other lightly greased domed microwavable bowl (approx. 12cm diameter) spoon in half the mixture, place the choc chunks in the centre and then top with the remaining mixture.

Cook in the microwave on full power for 90 seconds. Allow to cool for 1 minute before loosening and tipping out into a serving plate.

Serve hot whilst the chocolate centre is still oozing. Serve with a chocolate drizzle if desired.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.