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In collaboration with Dom Gattermayr of Florian Eatery and Melbourne's Hunted+Gathered chocolatiers, this recipe brings together earthy cacao, toasted almond and brown sugar. Baked and served in a Mud Australia Flan Dish, it’s best enjoyed warm, generously spooned into Soup Bowls and finished with a scoop of vanilla ice cream or a dash of cream.
Dom Gattermayr is a chef and co-owner of Melbourne cafes Florian and Juniper, and homewares store, Florian Home. Her food takes inspiration from her central European lineage and life growing up and cooking in Australia.
Ingredients
120g almond meal
120g self-raising flour
120g caster sugar
60g Hunted and Gathered 60% drinking cacao
Sea salt
250g milk
2 eggs
60g melted unsalted butter
300g brown sugar
60g cacao
600 ml water
To serve
Ice cream or cream
Serves 6-8
Method
Combine the almond meal, self-raising flour, caster sugar, 2 pinches of sea salt and the cacao in a bowl.
Combine milk, eggs and melted butter in a separate bowl.
Pour milk mixture into dry mixture and combine. Set aside.
In a small pot on the stove add the water and bring to a boil. Whisk in the cacao, brown sugar and a pinch of sea salt. Stir until sugar dissolves.
Grease your Mud Australia Flan dish with butter and pour in the pudding batter.
Slowly pour over the boiling sauce. the sauce and batter will slightly combine, this is okay.
Gently place your pudding in an oven pre-heated to 165 degrees, fan forced, and cooked for 40 minutes.
When your pudding is ready, let it cool slightly before serving it in scoops into bowls, getting a nice amount of sauce and pudding. Serve with vanilla ice cream or cream.
Dom's recipe uses
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Flan Dish
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Available in 6 colours
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Soup Bowl
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