Be prepared: Your guests will surely be clamouring for more of these precious little pudding cakes!
By pastry chef Kyla Eaglesham
Yield: approximately 6 servings
1 cup (250 g) yogourt
2 cups (400 g) sugar
3 cups (375 g) flour
1/2 cup (125 g) of oil
3 eggs (150 g)
250 mL brewed Reunion Island Coffee
1 1/2 tsp (7.5 g) of baking powder
1 tsp baking soda
1 tsp (5 g) of vanilla extract
1 cup plus 2 tbsp chocolate ganache
80 mL 10% (coffee) cream
1 1/3 cups dark chocolate wafers
2 tbsp your favourite liqueur (any will do!)
Note: For extra rich ganache, use 35% whipping cream.
Baking beauty Kyla Eaglesham whipped up her first award-winning pie at the tender age of six. Now all grown up, the owner of Madeleines, Cherry Pie & Ice Cream serves near 30 mouth-watering varieties of sweet and savory pies (not to mention cakes and pastries!) at her adorable Toronto shop. Needless to say, this gal can bake. And lucky us, she regularly passes along some of her favourite recipes to us for our fans to enjoy!