Shiraz Chocolate Lava Pudding
Ingredients
1 cup organic sugar, divided
½ cup allergy friendly non-dairy milk
¼ cup light olive oil
2 teaspoons vanilla extract
1 cup gluten free all-purpose flour
½ cup natural cocoa, divided
2 teaspoons baking soda
½ teaspoon fine sea salt
⅓ cup allergy friendly chocolate chips
¾ cup red wine, room temperature
Preparation
1
Preheat oven to 350 degrees and generously grease an 8" pie dish.
2
In a small mixing bowl, combine ⅔ cup sugar, milk, oil, and vanilla. Whisk well and set aside.
3
In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well. Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.
4
Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
5
In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish. Pour red wine over the prepared dish. Do not mix!
6
Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.
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About
'Tis the season of all things love and chocolate, which is almost as good as Christmas in my book. And that's only because my life is permanently a chocolate explosion waiting to happen. While the recipe calls for shiraz, any red wine will do! I used a fabulous Shiraz that I happened to already have opened.
And for the record, I take no responsibilty and will not accept post-chocolate-binge guilt trips for anyone who eats this entire dessert in one sitting. Yes, it's that good...
This recipe is gluten free, allergy friendly, and vegan.
Yield:
Serves 4-6
Added:
Thursday, February 13, 2014 - 6:33pm
