Description
Indulgent chocolate pudding cake brings together rich chocolate layers with a gooey molten center. Chocolate lovers will savor each spoonful of this classic dessert that promises pure comfort and delightful sweetness.
Ingredients
Scale
- 4 cups (960 ml/32 fl oz) whole milk
- 2 cups (340 g/12 oz) semisweet chocolate chips
- ½ cup (50 g/1.8 oz) dark cocoa powder
- ¾ cup (150 g/5.3 oz) granulated sugar
- 6 tbsps (48 g/1.7 oz) cornstarch
- ½ cup (120 ml/4 fl oz) heavy cream
- ¼ tsp kosher salt
- Cooking spray (for greasing)
Instructions
- Preparation: Spray an 8″x4″ loaf pan with cooking spray and line with parchment paper, ensuring complete coverage of interior surfaces.
- Mixing: Combine milk, sugar, heavy cream, cocoa powder, cornstarch, and salt in a large mixing bowl, whisking until the mixture becomes completely smooth and homogeneous.
- Heating: Pour the mixture through a fine strainer into a medium saucepan, positioning over medium heat and stirring constantly to prevent burning or sticking.
- Simmering: Cook for two minutes, maintaining a gentle simmer and watching for a glossy, thickened consistency that coats the back of a spoon.
- Chocolate Integration: Lower heat and fold in chocolate chips, stirring continuously until fully melted and seamlessly incorporated into the base mixture.
- Molding: Strain the chocolate mixture through a fine mesh sieve directly into the prepared loaf pan, eliminating any potential lumps or inconsistencies.
- Chilling and Setting: Refrigerate for a minimum of four hours, allowing the pudding cake to firm up and develop a rich, dense texture.
- Plating and Garnishing: Carefully unmold the chilled dessert onto a serving plate, remove parchment paper, and dust the surface with a light sprinkle of cocoa powder.
- Serving: Use a knife warmed in hot water or a kitchen torch to achieve clean, precise slices, presenting the pudding cake in its most elegant form.
Notes
- Prevent Scorching: Stir constantly while heating to avoid burning the mixture and maintain a smooth, even texture.
- Straining is Crucial: Use a fine mesh sieve twice to eliminate potential lumps and ensure a silky-smooth pudding cake.
- Chill Completely: Refrigerate for minimum 4 hours to allow proper setting and develop rich, dense chocolate consistency.
- Slice Like a Pro: Heat knife in boiling water or use kitchen torch for clean, precise cuts that showcase the pudding cake’s luxurious texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 360
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg