Dark Chocolate Caramel Pudding & a Review of Alter Eco Pacific Chocolate
Comforting and indulgent chocolate puddings with a layer of caramel at the bottom.
Recipe type: Dessert
Serves: 4 servings
  • 1 x 380g can store-bought caramel filling*
  • ⅓ cup (80ml) double (thick) cream
  • 200g dark chocolate, chopped
  • 60g unsalted butter
  • 3 eggs
  • ½ cup (90g) brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup (60g) almond meal
  • Cocoa, for dusting
  1. Preheat oven to 200 degrees Celsius. Place the caramel in a bowl and whisk until smooth. Add the cream and mix well to combine. Place ⅓ cup (80ml) of the caramel mixture in the base of a 4 x 1 ½ cup-capacity (375ml) ovenproof dishes.
  2. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth.
  3. Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until doubled in size. Fold the chocolate mixture and almond meal through the egg mixture and divide between the dishes.
  4. Place on a baking tray and bake for 18-20 minutes or until risen and the centres are soft. Stand for 5 minutes. Dust with cocoa to serve.
*Find caramel filling in the baking aisle of the supermarket. If this isn’t available, use store-bought or homemade dulce de leche. Here in Australia, you can use Nestle Top ‘N Fill caramel, which is essentially dulce de leche.

*I divided the caramel and cake mixture between 6 1-cup ramekins, instead of only 4 1½ cup ramekins. After seeing the quantities of the mixtures, I felt that it could easily fit in 6 smaller ones. In the end, I am glad I did this because the pudding is so rich and had it just been 4 ramekins, I don’t think we could have eaten the entire contents of the ramekin in one go!
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2011/07/dark-chocolate-caramel-pudding-a-review-of-alter-eco-pacific-chocolate/