CRAFT by Under My Host® Issue No. 18 Made in America: Part III | Page 96

W W W. C R A F T BY U M H . C O M
CHOCOLATE PUDDING DELUXE
(Serves 8)
Ingredients:
2 pounds butter (82% fat), room temperature
1 pound dark chocolate (65% cocoa)
12 ounces of dark brown sugar
3 cups cocoa powder
12 ounces all-purpose flour
2 teaspoons sea salt
1 ¾ ounce baking powder
6 cups crème fraîche
8 eggs
1 T vanilla extract
Procedure:
Pre-heat oven to 310 F.
Place chocolate in a double boiler over high heat, stirring occasionally until completely melt-
ed.
In a Kitchen-Aid mixer cream the butter, brown sugar, cocoa powder, and salt until light and
fluffy. Scrape bowl and slowly add the melted chocolate on low speed. Mix until fully incorpo-
rated.
In a separate bowl whisk the crème fraîche, eggs, and vanilla extract. Then slowly add to mix-
ing bowl on low speed until mixed. Don’t over stir.
In a third bowl sift flour and baking powder together and then slowly add to mixing bowl on
low speed until incorporated. Continue mixing for one to two minutes scraping batter off
sides of bowl and bottom.
Pour batter into eight 4 to 6 ounce ramekins. You can also use a 9 x 9 glass baking dish.
Place ramekins in a pan with at least a one-inch lip and place pan in middle rack of oven and
pour hot water into pan slowly (half way up the sides of the pan) to create a water bath.
Bake for 25 minutes and use a toothpick to check for doneness around the exterior of the ra-
mekins, the middle should be soft and moist. Remove from oven and water bath and let stand
for 10 minutes.
Garnish each cake with a small scoop of vanilla bean ice cream. Enjoy!
Recipe courtesy of Bakery Nouveau.
PHOTO CREDIT: Simone Faure
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