Carla Oates (also known as a beauty chef) shares the most coveted desserts in her home. These delicious, decadent (and healthy) puddings ooze out in chocolate sauce and blend beautifully with the spicy notes of passion fruit and lemon curd.
Made with lots of (and lots of) eggs, it is rich in protein to nourish and maintain our skin and body.
Carla shows Larry and Kylie how to make this dessert in the video above.
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After spending 10 years as a fashion stylist, Carla turned her attention to writing about beauty and healthier and more natural alternatives made from plants and organic foods.
Her first book from Penguin Books, Feeding Your Skin, was published in 2004. By then, she was the mother of two small children.
When her daughter began to experience skin problems similar to the eczema and allergies she experienced as a child, Carla applied to her family an intestinal healing protocol containing probiotic-rich lacto-fermented whole foods.
Carla quickly noticed a major difference in her daughter’s skin and an improvement in the health of the entire family.
When friends and family began to ask why her skin looked so “shining”, Carla realized the power of the intestinal-skin connection and the importance of inner beauty.
She started experimenting with lacto-fermented skin-loving superfoods in Bondi’s kitchen. That’s how the beauty chef’s first inner beauty powder, GLOW, was created.
A pioneer in the inner beauty category, Beauty Chef now offers a wide range of whole foods supplements and organic topical skin care products rich in biofermented probiotics.
Carla uses state-of-the-art research to develop products that support intestinal health and radiant skin, working with a team of leading microbiologists, naturopaths and nutritionists to create unique formulas.
Her new book is called “Cosmetology Chef, Delicious Food for Shiny Skin, Intestinal Health and Happiness”. This is a recipe book that contains a lot of different recipes that have internal and external health benefits, including intestinal health.
Carla can be found on Instagram, TikTok and Facebook.
Melted chocolate pudding with passion fruit curd
Provides 4 ingredients
- ⅓ Cup (35g) Cocoa powder
- Cocoa butter 35g *
- ⅓ Cup (80ml) Maple syrup
- 1 cup (60 ml) of coconut oil, and an addition for the greased mold
- 2 big eggs
- 2 large yolks
- 2 tablespoons of almond meal
- 1 teaspoon vanilla beans powder *
- Himalayan salt pinch
* Available from health food stores.
Passion fruit-lemon curd
- 3 large yolks
- 1 cup (60 ml) of fresh passion fruit pulp
- 2 tablespoons of raw honey
- 1 tablespoon of freshly squeezed lemon juice
- 2 finely grated rind of 2 unwaxed lemons
- 1 cup of coconut oil (60g), hard (not melted)
- Pulp and seeds from two passion fruits, provide
Method
- Apply coconut oil to four 1/2 cups (125 ml) of oven-proof mold or Ramekin and line the base with baking paper.
- Put half of the water in a small saucepan and simmer.
- Place cocoa powder, cocoa butter, maple syrup and coconut oil in a heat-resistant bowl. Remove the pot from the heat and place the bowl on top. Keep the bottom of the bowl out of contact with water. Leave for 5 minutes or until the cocoa butter and coconut oil have melted. Mix. Save it for a little cooling.
- Put the eggs and yolks together in a medium bowl with a whisk. Stir in a mixture of chilled chocolate. Add almond meal, vanilla and salt and stir.
- Pour the mixture into the prepared mold.
- Refrigerate for 30 minutes.
- On the other hand, to prepare passion fruit and lemon curd, put egg yolk, passion fruit juice, honey, lemon juice and lemon zest in a medium heat-resistant bowl. Mix with a whisk.
- Place the bowl on a pot of non-boiling water so that the bottom of the bowl does not come in contact with the water. Cook for 4-5 minutes until the mixture begins to thicken.
- Add 1 teaspoon of coconut oil and make a thick curd that covers the back of the spoon after each addition until everything is incorporated with a whisk. Transfer to a clean bowl. Cover the surface with baking paper and set aside for cooling. Preheat the oven to 220 ° C.
- Place the chocolate pudding Ramekin in a deep baking tray. Pour boiling water up to half the side of Ramekin into the tray.
- Bake for 12 minutes or until the edges are bulging and cooked, but the center still looks a little wet. Remove the Ramekin from the water tray, leave it for 10 minutes, let it cool and let it sit for a while.
- Turn the Ramekin over on the serving plate and tap firmly to help the pudding come off. Discard the baking paper.
- Serve with a spoonful of passion fruit lemon curd and extra passion fruit pulp and seeds.
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