100g full fat cream cheese
2 large eggs
4 tbsp splenda
75g dark chocolate 85%
1 tbsp coco powder
1 tsp vanilla extract
3 tbsp double cream
Oven gas 2/150c/300f
Ovenproof dish 6 inch x 2 inch
Using a large bowl, melt the chocolate, around 1 minute in the microwave should be enough and then place all the ingredients in with it and mix together thoroughly with an electric hand mixer.
Pour into the ovenproof dish and cook for around 40 minutes.
The pudding should have risen and be slightly firm on the outside and fluffy and slightly runny on the inside. Serve alone or with raspberries and a little double cream.
If you can resist eating it all in one go, store covered in the fridge for up to three days.
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