Choco-Pudding Cake
Enjoy a decadent chocolate cake that melts in your mouth. The proof is in the pudding. When you're searching for a delicious dessert, add this one to your recipe repertoire.
Yield
6 servingsPrep
20 minCook
20 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
semi-sweet chocolate
null |
*
|
| ⅔ | cup |
milk
|
|
| ⅓ | cup |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 2 | stick |
butter, unsalted
at room temperature |
|
| 1 | tablespoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
semi-sweet chocolate
null |
*
|
| 158 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 226 | g |
butter, unsalted
at room temperature |
|
| 15 | ml |
vanilla extract
|
|
Directions
Grate the chocolate chips in a blender to a fine consistency.
In a small bowl, whisk together the egg yolk with 2 tablespoon of sugar until light and lemony colored.
Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan.
Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan.
Cook over low heat until the mixture begins to thicken or reaches 185 degrees.
Remove from heat and add the hot mixture to the chocolate in the blender.
Add the softened butter and vanilla,, and process 1 minute or until smooth.
Pour into cake pan and freeze overnight.
Allow to sit at room temperature 45 minutes before serving.
