Chocolate and cinnamon are a great combination and you get the best of both worlds in this tasty dessert. Serves 6
150g butter, melted, cooled
250ml castor sugar
250ml self-raising flour
45ml good quality cocoa
5ml vanilla extract
100g dark chocolate, chopped
60ml brown sugar
60ml castor sugar
60ml good quality cocoa
60ml brandy mixed with 250ml boiling water
180g dark chocolate
125 ml cream
Preheat oven to 180°C. Grease six ramekins with non-stick cooking spray.
In a food processor, combine the melted butter, sugar, eggs, flour, cinnamon, cocoa, milk and vanilla. Blend until just smooth.
Place a tablespoon of dark chocolate in the bottom of each ramekin.
Pour the batter over the chocolate to three-quarters full.
Combine the brown sugar, castor sugar and cocoa and sprinkle generously over the top of the puddings. Pour the brandy water over the sugar mixture to fill the ramekin.
Place onto an oven tray and bake for 15-20 minutes until puffed and cooked through.
Serve with chocolate sauce.
SAUCE: Combine the chocolate and cream ina heatproof bowl and microwave on high for one minute. Stir until smooth and melted.