From: Lorax <djl2@netcom.com>
Here's my absolute best dessert - it is a real chocolate pudding -
taken from the Larousse Gastronomique...
Pouding au Chocolat
- 8 egg yolks
- 125g (1/4 lb) semi-sweet chocolate
- 150g (10 Tbsp) butter
- 75g (1/2 cup) powdered sugar
- 25g (1/4 cup) granulated sugar
- 5ml (1 tsp) vanilla extract
- 40g (5 Tbsp) sifted flour
- 30g (4 Tbsp) potato flour (corn starch can substitute)
Soften butter. Melt chocolate in a double boiler. Beat butter and
sugar together, add vanilla to granulated sugar before mixing. Add each
egg yolk one at a time, fully mixing after each. Work some of the
butter-sugar-egg mixture into the chocolate until the chocolate is a
little loose, then mix it all back into the remaining butter-egg-sugar
mix. Lick spoon, get new spoon 8-). Sift flour and thickener (potato
flour or corn starch) into mixture. Heat oven to ~325F - 160C. Use
butter wrappers to butter pan - a fluted cake type pan (non-stick
preferred) seems to work best. Lightly flour inside of pan (sift a
little flour in, then shake it around, tap out the excess over the sink)
Bake for ~45 min.
(you thought I was done - heh)
Creme au Chocolat (essential - do not skip)
Moisten 1/4 lb (125g) semisweet chocolate in 1 cup (250 ml) water, boil
for 15 minutes. Add 1/2 cup (125ml) heavy cream and 1 Tbsp (10g) butter
to finish.
Serve this hot or cold (if you undercook the pudding, serve it cold,
maybe with the sauce hot) - makes 8 portions.
David (who only cooks one dessert <g>)
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