Looks very decadent.
Chocolate Spice-Cake Pudding with Chocolate Sauce
Serves 10
We created this opulent “bread pudding” using a chocolate spice cake instead of bread, and baked it in a charlotte mold with Maida Heatter’s chocolate custard recipe. The accompanying chocolate sauce was adapted from Maida Heatter’s Book of Great Desserts (Random House, 1991).
Photo: Guy Kloppenburg For the cake:
2 1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. dry mustard
1/2 tsp. freshly ground black pepper
1/4 lb. butter
1/2 cup dark brown sugar, firmly packed
2 eggs
1 cup molasses, dark or light
1 cup strong coffee, cooled
2 oz. bittersweet chocolate, melted and cooled
For the custard:
2 oz. bittersweet chocolate, chopped
4 cups milk
1 cup heavy cream
6 eggs
2 tsp. vanilla extract
For the chocolate sauce:
1/2 cup half-and-half
1 cup sugar
2 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1/4 lb. butter
2 egg yolks
1. For the cake: Preheat oven to 375°. Sift flour, baking soda, salt, ginger, cinnamon, cloves, mustard, and pepper together into a bowl. Cream butter and sugar in another bowl; beat in eggs, 1 at a time, then molasses. Mix in about 1/3 of the flour mixture, then about 1/3 of the coffee; repeat process two more times to use up ingredients. Beat in melted chocolate till smooth. Bake batter in buttered jelly roll pan till top springs back to touch, about 10 minutes. Remove from oven and let cool.
2. For the custard: Melt chopped chocolate with milk and cream in a saucepan over low heat. Set aside to cool. Beat eggs and vanilla in a medium bowl; whisk in milk mixture.
3. Cut parchment paper to fit sides and bottom of a 12-cup (20cm.) charlotte mold. Butter inside of mold, line with paper, and butter again. Cut a circle of cake to fit mold and press into bottom. Cut 7 more pieces into flared “planks”, about 3 1/2"x 2"x 1". Place in mold wide-end up, leaving 3/4" spaces in between, as if making a crown. Cut remaining cake into irregular squares and place inside crown. Pour in custard so that it seeps around cake pieces. Bake 50–60 minutes at 375°. Remove from oven and cool 30 minutes. Invert onto a plate and un-mold.
4. For the chocolate sauce: Heat half-and-half and sugar in a small, heavy saucepan over medium-low heat, stirring until sugar dissolves. Add chocolates and butter; whisk until smooth. Remove from heat and allow to cool a bit, then beat egg yolks in a small bowl, and stir into chocolate mixture. Cook over low heat for 3 minutes, stirring constantly. Cool slightly.
5. Pour half the sauce over Chocolate Spice-Cake Pudding; serve remaining sauce on the side.
http://www.saveur.com/recipecard/chocolate_bread_pudding.html
Chocolate Spice-Cake Pudding with Chocolate Sauce
Serves 10
We created this opulent “bread pudding” using a chocolate spice cake instead of bread, and baked it in a charlotte mold with Maida Heatter’s chocolate custard recipe. The accompanying chocolate sauce was adapted from Maida Heatter’s Book of Great Desserts (Random House, 1991).
Photo: Guy Kloppenburg For the cake:
2 1/2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. dry mustard
1/2 tsp. freshly ground black pepper
1/4 lb. butter
1/2 cup dark brown sugar, firmly packed
2 eggs
1 cup molasses, dark or light
1 cup strong coffee, cooled
2 oz. bittersweet chocolate, melted and cooled
For the custard:
2 oz. bittersweet chocolate, chopped
4 cups milk
1 cup heavy cream
6 eggs
2 tsp. vanilla extract
For the chocolate sauce:
1/2 cup half-and-half
1 cup sugar
2 oz. unsweetened chocolate
2 oz. bittersweet chocolate
1/4 lb. butter
2 egg yolks
1. For the cake: Preheat oven to 375°. Sift flour, baking soda, salt, ginger, cinnamon, cloves, mustard, and pepper together into a bowl. Cream butter and sugar in another bowl; beat in eggs, 1 at a time, then molasses. Mix in about 1/3 of the flour mixture, then about 1/3 of the coffee; repeat process two more times to use up ingredients. Beat in melted chocolate till smooth. Bake batter in buttered jelly roll pan till top springs back to touch, about 10 minutes. Remove from oven and let cool.
2. For the custard: Melt chopped chocolate with milk and cream in a saucepan over low heat. Set aside to cool. Beat eggs and vanilla in a medium bowl; whisk in milk mixture.
3. Cut parchment paper to fit sides and bottom of a 12-cup (20cm.) charlotte mold. Butter inside of mold, line with paper, and butter again. Cut a circle of cake to fit mold and press into bottom. Cut 7 more pieces into flared “planks”, about 3 1/2"x 2"x 1". Place in mold wide-end up, leaving 3/4" spaces in between, as if making a crown. Cut remaining cake into irregular squares and place inside crown. Pour in custard so that it seeps around cake pieces. Bake 50–60 minutes at 375°. Remove from oven and cool 30 minutes. Invert onto a plate and un-mold.
4. For the chocolate sauce: Heat half-and-half and sugar in a small, heavy saucepan over medium-low heat, stirring until sugar dissolves. Add chocolates and butter; whisk until smooth. Remove from heat and allow to cool a bit, then beat egg yolks in a small bowl, and stir into chocolate mixture. Cook over low heat for 3 minutes, stirring constantly. Cool slightly.
5. Pour half the sauce over Chocolate Spice-Cake Pudding; serve remaining sauce on the side.
http://www.saveur.com/recipecard/chocolate_bread_pudding.html