Red Bean Stuffed Chocolate Pudding

1. 1

   Preheat oven to 400u00b0F. Grease 6 - 4 oz ramekins.

2. 2

   Stir red bean paste and 1 oz chocolate in small heatproof bowl over a double boiler until melted. Cover and chill for 2 hours, or until firm.

3. 3

   Stir remaining chocolate and butter in a medium heatproof bowl over double boiler until melted. Set aside.

4. 4

   Combine flour, sugar and eggs in a medium bowl. Stir in chocolate butter mixture until smooth. Cover and chill for 30 mins. Distribute 3/4 of batter between ramekins. Drop 1 tsp red bean mixture into the center of each ramekin then top with remaining batter. Bake for 13 mins. Let stand for 2 mins then turn out onto serving plates and dust with cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.