Chocolate Christmas pudding with caramel chocolate sauce

Ingredients for 4 servings:

• 100 g dried apricots
• 100 ml water, boiling
• 100 g dark chocolate, 70% cocoa content
• 40 g butter, soft
• 65 g sugar
• 1 shot of vanilla extract
• some cinnamon powder (1 teaspoon)
• 3 m.-sized eggs
• 2 tbsp, crushed cocoa powder, unsweetened
• 1 tsp, leveled baking powder
• 100 g brown sugar
• 100 ml milk
• 50 g butter
• 50 g milk chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Fill a deep casserole dish with boiling water and place in the oven. Preheat the oven to 180°C (bottom heat). Dice the dried apricots, pour boiling water over them, and let stand for 15 minutes. Then purée the mixture with a hand blender until finely chopped. Chop the chocolate and melt it in a hot water bath. Using a food processor, mix the softened butter with the vanilla extract, cinnamon, and sugar for a few minutes. Then gradually add the eggs and continue mixing. Then stir in the flour, cocoa powder, baking powder, fruit puree, and melted chocolate. Pour the batter into 4 small, greased 150 ml (5 fl oz) molds. Place the molds in the casserole dish filled with hot water and cover with baking paper. Cook the pudding in the oven for 30 minutes. For the sauce, put the brown sugar, butter, and milk in a saucepan and reduce by half over medium heat, stirring occasionally. Remove the pan from the heat and stir in the chopped milk chocolate, allowing it to melt. Remove the molds from the water bath and, while still hot, turn them out onto a plate. Pour the chocolate caramel sauce over them and sprinkle with gold stars.