During the colder months, we’re relying on the uplifting flavour and aroma of orange zest for a vitamin C fix. Here is a delicious—and healthy—dessert recipe from Chef Dean Rucker and the renowned Golden Door.

Warm Flourless Chocolate Pudding with Orange Sauce ( Serves 8 )

Using ingredients not usually found in a typical flourless chocolate pudding like bananas and sweet potato, this Warm Flourless Chocolate Pudding with Orange Sauce recipe is a healthier alternative that doesn’t sacrifice taste. With only about 35 minutes of prep time and 25 minutes of cooking time, you can’t go wrong.

Tips from Chef Rucker: Be sure not to let any water come in contact with the chocolate as it melts; water or condensation will cause the chocolate to become grainy and unusable. When preparing this recipe, grate the orange zest for the pudding before juicing the oranges for the sauce.

For the Puds:

225g good-quality dark chocolate with 60%-70% cacao, chopped
1 large egg
2 very ripe bananas, sliced (225g)
75g sweet potato (1 small baked, peeled sweet potato or canned pumpkin)
40g honey
1 tbsp orange zest, grated
1 tsp vanilla extract
Pinch of salt
3 large egg whites, whipped
1 orange, peeled and separated into segments for serving
Vegetable oil cooking spray

For the Sauce:
Juice from 3 oranges
2 tsp cornflour
1 tbsp single cream
1 tbsp Grand Marnier

Instructions:

1. Preheat the oven to 175°C. Spray eight 115g ramekins or with cooking spray until well coated and place them on a baking sheet.
2. To prepare the sauce, pour all but 1 tbsp of the orange juice into a small saucepan and place over low heat. In a small bowl, stir the cornflour into the reserved 1 tbsp orange juice until smooth. When the juice comes to a simmer, whisk in cornflour and juice mixture and continue to whisk for 30 seconds until thickened. Remove the pan from the heat and let cool for 15 minutes.
3. Whisk in the single cream and the Grand Marnier. Set aside to keep warm or chill; the sauce can be served warm, at room temperature or chilled.
4. Make the puddings: Place a bowl over a saucepan filled with a couple of inches of simmering water; the water should not touch the bowl. Place the chocolate in the bowl and wait until the chocolate is shiny and completely melted (about 10 minutes). Stir with a rubber spatula until the chocolate is smooth. Remove from the heat. (Chocolate should be pre-melted and cooled before making pudding batter.) Combine the egg, peeled and chopped bananas, peeled and baked sweet potato, honey, orange zest and vanilla in a blender and process until very smooth.
5. Add the Warm Flourless Chocolate Pudding banana mixture to the chocolate and stir together until just combined. Set aside. In another bowl, use an electric whisk to whip the egg whites and salt together until they form soft peaks, about 3 minutes. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do not over-mix; it is fine if streaks of white remain.
6. Spoon the mixture into the ramekins or foil cups to about ¼ inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centres are slightly puffed, 8 to 10 minutes.
7. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a paring knife around the edges and turn over onto eight dessert plates. The centre of the puddings should be nice and soft.
8. Drizzle the sauce around each pudding and garnish with orange segments. Serve and enjoy!

Nutritional information per serving: 274 calories, 10g fat, 5g protein, 42g carbohydrates, 64g fibre, 25mg cholesterol, 96mg sodium

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Tags: Chef Dean Rucker, Golden Door, healthy dessert recipe, Warm Flourless Chocolate Pudding with Orange Sauce