» Anthony Smook Pinotage

Steamed Coffee and Chocolate Puddings with Truffles

• 120g dark or milk chocolate
• 120g self-raising flour
• 1 free-range egg
• 75g white sugar
• 125ml strong black coffee
• 25g butter, melted
• 5ml vanilla extract or 2ml vanilla essence
• Pinch of salt
• 6 chocolate truffles, for serving

Melt the chocolate in a double boiler over a very low heat or very slowly in a microwave, stirring until silky in texture. Add the remaining ingredients and mix well. Spoon into 6 demitasse cups. Cover the base of a large pot with water and bring to the boil, place the puddings inside- cover and steam for 8-10 minutes, until the puddings are cooked on top and well-puffed, but soft and liquid at the bottom. Remove from the heat and serve immediately with a chocolate truffle on top.