Source: Simply Sensational Desserts by Francois Payard
Makes 6 servings.
Preparation time: 1 hour
Tips: Prepare 24 hrs. ahead
Ingredients
Preparation
7 ounces semisweet or bitter sweet chocolate (see note 1)
2/3 cup whole milk
1/2 cup sugar
1 large egg yolk
1/2 pound unsalted butter (2 sticks), softened
1 teaspoon vanilla extract
Cocoa powder to sprinkle top
CAKE BASE: (optional, see note 2)
3 whole eggs, separated
1/2 cup sugar
1/2 cup flour
1/4 cup cocoa powder
1/2 cup pecans, finely ground
2 teaspoons baking powder
1/2 teaspoon salt
SYRUP: (only if cake base used)
1/4 cup sugar
3 tablespoons water
3 tablespoons orange flavor liquor or triple sac
Butter a 6-inch round cake pan. Line bottom and sides of pan with buttered parchment paper or with a cut layer of baked cake base cut to fit bottom and sides.
-For cake base only: prepare syrup as directed. Using a pastry brush distribute syrup over entire cake.
Preparation for CAKE BASE: (optional, skip to preparation of Pudding cake is no base wanted)
1. Whip egg whites until they form stiff peaks. Add yolks, mix gently, add sugar, flour, baking powder, salt mixing to combine only. Add vanilla extract and ground pecans.
2. Spread mixture less than 1 inch thick into a jelly roll pan lined with greased wax paper or silicone mat.
3. Bake at 350F degrees for about 10 minutes or until it starts to slightly brown on top.
4. Invert into cutting board and cool completely before cutting. One base makes enough to line 2 cakes. Freeze leftovers for other use.
Preparation of SYRUP: ( only if cake base used)
1. Place sugar and water in a small saucepan. Heat to boil for about 3 minutes. Remove from heat, add orange liquor. Combine to incorporate.
Preparation of Chocolate PUDDING CAKE:
1. In medium size bowl, place chocolate finely chopped. Place bowl over simmering water until chocolate melts, do not overheat. Set aside.
2.In small saucepan combine milk and sugar reserving 1 tablespoon. Heat stiring until sugar dissolves. Stop stiring, cook until milk bubbles around the edges. Remove from heat.
3. Whisk egg yolk and remaining tablespoon of sugar. Add to milk mixture whisking to combine. Return mixture to cook stirring until it reaches 183 F degrees.
4. Pour cooked mixture over chocolate. Add butter 1/2 tablespoon at a time whisking to melt. Add vanilla. Mixture should resemble thick pudding.
5. Pour into prepared mold with or without cake lining. Smooth top with a spatula. Cover with plastic and freeze for at least 6 hours or overnight.
6. Prior to serving. Run a warm towel around sides and bottom of pan.
-For cake without base: Turn cake over plate. Remove parchment paper and sprinkle with cocoa powder.
-For cake with a base: turn cake over a plate, turn over serving plate once more. Sprinkle with cocoa powder.
Allow 45 minutes at room temperature before serving. Refrigerate leftovers.
NOTES : 1) Use good quality chocolate such as Callebaut (Belgium).
2) Chocolate pudding cake can be prepared by itself or with a thin layer of cake base at bottom and sides.
Chocolate Pudding Cake
Rich flourless cake
