Chocolate Sponge and Orange Marmalade Puddings with Chocolate Jaffa Sauce

Name: Chocolate Sponge and Orange Marmalade Puddings with Chocolate Jaffa Sauce
Cuisine: Australian
Ingredients: 50 g fine, fresh brioche crumbs or breadcrumbs; 100 g blanched almonds, ground; 1 teaspoon Cointreau or Grand Marnier liqueur; 1 teaspoon Cointreau or Grand Marnier liqueur; 100 g castor sugar; 6 large (61 g) eggs, separated; 100 g dark couverture chocolate; 12 tablespoons Seville Orange Marmalade; 25 ml Cointreau or Grand Marnier liqueur; 250 g dark couverture chocolate; 75 ml orange syrup; 25 ml Cointreau or Grand Marnier liqueur; 400 ml single (35%) cream; 75 g castor sugar; 50 g fine, fresh brioche crumbs or breadcrumbs; 50 g fine, fresh brioche crumbs or breadcrumbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This is a great winter dessert, classic in its sauce combination of chocolate and orange and foolproof (almost) in its method. An interesting alternative to the predictable use of marmalade. One large pudding can be made instead of individual ones, if desired.

Ingredients

12 tablespoons Seville Orange Marmalade
100 g dark couverture chocolate

Oceania
Australia
Dessert
Vegetarian
Winter

Method

Preheat the oven to 180°C.
To prepare the puddings, butter and sugar 6 individual pudding moulds. Spoon 1 tablespoon of the marmalade into the base of each prepared mould.
Melt the chocolate in a bowl over a bain-marie and allow to cool slightly