Steamed Brownie Pudding with Raspberry Sauce
Submitted by tampaone
A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is the kind of dessert that earns a standing ovation.
Melted semi-sweet chocolate folds into a light, airy batter made with whipped egg whites, then steams gently in a Bundt pan until it’s dense, fudgy, and impossibly moist. The pecans add crunch throughout, and the whole thing slices into gorgeous wedges.
Then comes the sauce: fresh raspberries pureed with sugar, raspberry liqueur, and a squeeze of lemon, strained smooth and poured over each warm slice. Chocolate and raspberry is a classic pairing for good reason.
Chef Tips
- Melt the chocolate in a double boiler and let it cool to tepid before mixing into the batter so it doesn’t scramble the eggs
- Beat the egg whites until stiff peaks form, then fold them in gently to keep the batter light and airy
- Keep the water at a steady simmer the entire steaming time and top up with boiling water if it gets low
- The raspberry sauce can be made ahead and chilled; it’s also gorgeous over ice cream or cheesecake
Ingredients
Directions
Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust with sugar, tapping out excess. Generously butter inside of lid. Chop chocolate and melt in double boiler over hot, not simmering, water. Remove from heat and cool until tepid.
Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture is pale yellow and forms a thick ribbon when beaters are lifted. Beat in cooled chocolate and vanilla.
Mix flour, baking powder, and baking soda, and beat into chocolate mixture just until mixed. Stir in pecans. Beat egg whites with clean dry beaters in clean dry bowl at low speed until foamy.
Add salt, increase speed to high, and continue beating until they begin to form stiff peaks. Stir ¼ of whites into chocolate mixture to lighten, then farefully fold in remaining whites. Pour batter into prepared pan. Cover with lid or aluminum foil.
Place covered mold in large pot, and add enough boiling water to come halfway up sides of mold. Cover pot tightly and bring to boil over high heat.
Reduce heat to low and steam pudding, keeping watter simmering at all times and adding water as necessary, until toothpick inserted in center comes out clean, about 1 hour and 45 minutes.
Transfer pudding to wire cake rack and cool 5 minutes.
Purée raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds. Slice pudding into wedges and serve warm with sauce.
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