Pudding au Chocolat Noir

Name: Pudding au Chocolat Noir
Yield: 3 servings
Cuisine: American
Ingredients: 80 grams Chocolate (bitter baking chocolate); 2 Eggs; 60 grams Granulated sugar; 40 grams Cake flour; 15 grams Cocoa powder; 70 grams Unsalted butter; 1 Whipped cream; 1 Chocolate sauce; 1 Cocoa powder (for garnish)

cookpad.japan @cookpad_jp

This is a variation of a classic gateau au chocolat.

Instead of using the oven to steam bake, steam in a pot.
Just like in the recipe, cover with an aluminum lid and steam for 20-30 minutes.
The texture will change a little bit, but the chocolate flavours will still be delicious. Recipe by sya7ne

This is a variation of a classic gateau au chocolat.

cookpad.japan @cookpad_jp

This is a variation of a classic gateau au chocolat.

Saved

Ingredients

3 servings

80 gramsChocolate (bitter baking chocolate)
2Eggs
60 gramsGranulated sugar
40 gramsCake flour
15 gramsCocoa powder
70 gramsUnsalted butter
1Whipped cream
1Chocolate sauce
1Cocoa powder (for garnish)

Saved

Steps

1

Prep 1: Finely chop or break apart the chocolate. Prep 2: Sift together the flour and cocoa powder.
2

Prep 3: Coat the sides of the tins with butter. Prep 4: Boil the water to be used for the double boiler.
3

Place the chocolate and butter in a bowl and melt them in a double boiler.
4

When it has melted, remove from the double boiler. Place the chocolate mixture in a double boiler again after you're done with Steps 5 and 6.
5

In a separate bowl, mix together the egg and sugar in a double boiler.
6

Since I'm lazy, I boil the water and then leave it boiling when I put in the other bowl for the double boiler. When the mixture looks like what's shown the photo, remove from heat.
7

Beat the mixture until it forms ribbons. If you have a hand mixer, it'll be easier. I don't have one, so I used nothing but brute strength for this work!
8

Add "Prep 2" to Step 7. Mix it together gently without breaking the air bubbles. Be sure not to mix it too much!
9

Add Step 4 to Step 8 and mix together carefully.
10

Preheat the oven to 160°C. Fill the cake pan 80% high with Step 9 and cover with an aluminum foil lid.
11

Place the cake pan on a baking tray and fill 1/3 high with boiling water. Steam bake at 160°C for 30 minutes. I used a large cake pan instead of a baking tray.
12

Once the batter begins to push against the foil and the surface is baked, stick a skewer into the center. If nothing sticks to it, remove the cake from the oven immediately.
13

Note Depending on the size of the pan, the baking time will differ. After 20 minutes, check on it.
14

After removing from the oven, let it cool. The batter will sink as it cools. After it cools, wrap it up while still in the pan and chill in the refrigerator.
15

To let the flavor mature, eat it anywhere from the next day until 2-3 days later. Enjoy it warm and soft.
16

To remove from the cake pan, either place the pan in hot water, or stick the edge of a knife (etc.) around the edges of the pan.
17

Optionally top it with whipped cream and chocolate sauce.
18

In place of pudding cups, you can bake them in ramekins and eat out of it.