Chocolate Pudding
Indulge in the ultimate comfort dessert with this rich and decadent chocolate pudding recipe. Velvety sponge cake, infused with dark chocolate, is smothered in a luxurious chocolate sauce that oozes with sweetness and warmth. A delightful treat that promises to satisfy any chocolate lover's cravings.
— Constant Cookbook
Ingredients
- For The Pudding:
- 3 large eggs
- 125g caster sugar
- 100g plain white flour sifted
- 25g cocoa powder sifted
- 100g unsalted butter melted
- 100g dark chocolate (70% minimum cocoa solids) finely chopped
- For The Sauce:
- 85g unsalted butter
- 80g unrefined demerara sugar
- 284mls double cream
- 80g dark chocolate (70% min)
- 30g milk chocolate
- 40g liquid glucose
Instructions
- Well butter a 2 litre heatproof bowl and a piece of foil (big enough to cover the bowl)
- Place the eggs and caster sugar in a mixing bowl of a food mixer and whisk on high for 15 minutes or until thick and foamy.
- remove the bowl and carefully fold in the flour and cocoa powder (take care not to over mix or the sponge will be tough and leaden)
- Add the melted butter and chopped chocolate, again fold in carefully
- Spoon the mixture into the prepared bowl, cover with the buttered foil and cook in a steamer for approx 1 hour or until cooked (the sponge will be very soft and spongy). Do not overcook or the sponge will be leaden.
- Meanwhile, make the sauce...
- Place all the ingredients in a saucepan and stir to the boil. Then strain.
- Turn the pudding out whilst it is still warm and pour over plenty of the sauce.
- A spoon of double cream over the pudding is completely over the top but absolutely gorgeous.
Yield
Serves 6
Comments
No comments found.