1- Cut a piece of greaseproof paper to fit the top of the rice bowl and set aside. Line the rice bowl with cling film.
2- Place 1 tablespoon vanilla extract in the Aroma Diffuser and fill with water up to the “Max” level.
3- Sift the cocoa powder into a large mixing bowl. Add the 2 tablespoons boiling water and whisk together using any electric mixer or whisk, to make a thick paste. Add all the remaining pudding ingredients and whisk for 1 minute with an electric mixer, slightly longer if making by hand.
4- Pour the chocolate mixture into the rice bowl.
5- Butter the underside of the greaseproof paper and place on top of the pudding. Cover the rice bowl with the cling film and put in the upper steam basket (not the lower basket ). Cover with the lid and steam for 45 – 50 minutes.
5- Break up the squares of chocolate and cut each square in half.
6- Place the chocolate and the cream in a suitable container that will fit on the fish plate. Cover with cling film.
7- 15-20 minutes before the end of cooking place the container on the fish plate and cover with the lid and continue steaming the pudding.
8- Briskly beat the chocolate and cream together with a small whisk until smooth.
9- Turn out the chocolate pudding, cut into pieces and serve in individual bowls with the warm chocolate sauce.
Try this: Delicious served with stewed cherries flavoured with Kirsch.
For a sweeter sauce, you may prefer to use half plain chocolate and half milk chocolate.