Mocha Puddings with a Liqueur Cream Crown

Ingredients

• 120g CADBURY Dark Baking Chocolate, roughly chopped
• 125g butter, chopped
• ½ cup flour
• ½ cup CADBURY Bournville Cocoa
• ¾ teaspoon baking powder
• 4 eggs
• 1 cup caster sugar
• 2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
• 250ml PHILADELPHIA Cream For Desserts, a double cream alternative
• 1/3 cup Irish cream liqueur

Method

COMBINE the chocolate and butter in a bowl over simmering water and stir until melted.
BEAT the eggs and sugar together until pale and fluffy.  Add the coffee mixture.  Gradually add the chocolate mixture and beat until just combined. Fold  through the sifted flour, cocoa and baking powder then spoon into 8 x ½ cup capacity greased ovenproof ramekins.
BAKE in a moderate oven 180°C for 25-30 minutes or until cooked.  Remove a spoonful of cooked pudding from the centre of each and dollop with PHILLY and a generous splash of liqueur.  Serve immediately.