This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Grease and dust four 150ml dariole moulds with butter and cocoa powder
Combine chocolate and butter together in a large microwave safe bowl and heat for 30 seconds. Stir and repeat until chocolate and butter have melted. Stir in beaten eggs and vanilla and mix well
Fold through combined flour and sugar. Spoon mixture into prepared dariole moulds so they are 3/4 full
Place trivet in cooking bowl and pour 1 cup (250ml) water into bowl. Place a small plate on the trivet and arrange moulds on top
Select PRESSURE COOK PUDDING and adjust cooking time to 10 minutes
When cooking has completed, carefully remove moulds and let rest for 8-10 minutes. Run a knife along the side between the pudding and mould before tipping onto a plate. Serve immediately with vanilla ice cream
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