Chocolate Pudding Cake With Bitterswseet Choc

This decadent Chocolate Pudding Cake is a showstopper dessert featuring layers of airy chocolate sponge, creamy chocolate pudding, and a luscious bittersweet chocolate sauce. The cake has a tender, melt-in-your-mouth texture that pairs perfectly with the dense, custard-like filling. Ideal for holidays, anniversaries, or any special occasion where you want to impress guests, this recipe combines classic baking techniques with deep chocolate flavors. It requires some advance preparation but results in an elegant, homemade treat that tastes far more complex than it is to make.

Cooking Method: Baking, Boiling, Microwave, Roasting

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 16

Calories: 350.5

Dietary: Vegetarian

Description

This decadent Chocolate Pudding Cake is a showstopper dessert featuring layers of airy chocolate sponge, creamy chocolate pudding, and a luscious bittersweet chocolate sauce. The cake has a tender, melt-in-your-mouth texture that pairs perfectly with the dense, custard-like filling. Ideal for holidays, anniversaries, or any special occasion where you want to impress guests, this recipe combines classic baking techniques with deep chocolate flavors. It requires some advance preparation but results in an elegant, homemade treat that tastes far more complex than it is to make.

Ingredients

2 tablespoon Plus 3/4 C sugar
1/4 cup Unsifted all-purpose flour
1/4 cup Unsweetened cocoa powder
1/4 teaspoon Baking powder
6 lg Eggs -- at room temperature

Directions

1
Grease a 10-inch springform pan and sprinkle the inside with 2 tablespoons of sugar.
2
In a medium bowl, sift together the flour, cocoa powder, and baking powder; set aside.
3
Preheat the oven to 350F (177C).
4
In a large bowl, use an electric mixer to beat the eggs and the remaining 3/4 cup sugar until the mixture doubles in volume, about 5 minutes.
5
Gently fold the flour mixture into the egg mixture just until combined.
6
Pour the batter into the prepared springform pan.
7
Bake the cake for 20 to 25 minutes, or until the center springs back when gently pressed with a fingertip.
8
Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack.
9
To prepare the pudding, heat 4 cups (1 quart) of heavy cream to boiling in a 2-quart saucepan.
10
In a large bowl, use a wire whisk to beat 10 egg yolks and 3/4 cup sugar until well combined.
11
Slowly beat the hot cream into the yolk mixture, then pour all of it back into the saucepan.
12
Cook the cream mixture over low heat until the pudding coats the back of a spoon (do not boil).
13
Remove the pudding from heat and stir in 1 1/2 cups semisweet chocolate chips until smooth.
14
Cool the pudding to room temperature.
15
Cut the cooled cake horizontally into 3 equal slices.
16
Line the inside of the cleaned springform pan with aluminum foil.
17
Place the top layer of cake in the bottom of the springform pan.
18
Pour one-third of the pudding over the cake layer.
19
Top with the middle cake layer and half of the remaining pudding.
20
Place the bottom cake layer (bottom side up) in the pan and top with the remaining pudding.
21
Cover loosely with plastic wrap and refrigerate overnight.
22
Preheat the oven to 300F (149C).
23
Place the springform pan with the cake into a large roasting pan and remove the plastic wrap.
24
Pour enough boiling water into the roasting pan to come halfway up the side of the springform pan.
25
Bake the Chocolate Pudding Cake for 1 hour, or until the top of the cake is glazed over.
26
Cool the cake in the pan on a wire rack for 15 minutes.
27
Cover loosely and refrigerate until well chilled.
28
Just before serving, prepare the sauce: In a 2-quart saucepan, heat 1 cup heavy cream to boiling.
29
Remove the pan from heat and stir in 1 1/2 cups chopped bittersweet chocolate and 2 tablespoons Grand Marnier until smooth.
30
Strain the sauce and keep warm.
31
Remove the side of the springform pan and slice the cake into wedges.
32
Place each wedge onto a dessert plate.
33
Top the cake wedges with the chocolate sauce and chocolate curls, if desired.
34
To make chocolate curls, soften a block of chocolate slightly in a warm room or microwave (7-8 seconds).
35
Use a sharp vegetable peeler to shave curls from the softened chocolate block.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 350.5kcal

% Daily Value *
Total Fat 18.8g29%
Saturated Fat 6.0g30%
Cholesterol 559.5mg187%
Sodium 233.3mg10%
Total Carbohydrate 29.3g10%
Dietary Fiber 5.4g22%
Sugars 9.5g
Protein 24.0g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, pudding, cake, dessert, bittersweet, layered, cream, custard, indulgent, holiday, special occasion, chocolate sauce, springform, baking, rich, decadent, make-ahead, chocolate chips, grand marnier, chocolate curls

Read it online: https://www.chefs-mate.com/recipe/chocolate-pudding-cake-with-bitterswseet-choc/