DARK CHOCOLATE PUDDING RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 4 hours 20 minutes
Yield: 8 servings
|1 large egg, plus 2 yolks|
|6 ounces/170 grams bittersweet chocolate, preferably 66 percent to 74 percent cacao, chopped|
|2 tablespoons/30 grams unsalted butter, softened|
|1 teaspoon/5 milliliters vanilla extract|
|2 1/2 cups/590 milliliters whole milk|
|1/2 cup/120 milliliters heavy cream|
|1/3 cup/67 grams light or dark brown sugar|
|2 tablespoons/15 grams unsweetened cocoa powder|
|2 tablespoons/20 grams cornstarch|
|1/4 teaspoon/2 grams fine sea salt|
|Whipped cream or crème fraîche, for serving|
|Chocolate shavings, for garnish (optional)|
|Flaky sea salt, for garnish (optional)|
- In a small heatproof bowl, whisk together egg and yolks. Set aside.
- Place chocolate, butter and vanilla extract in a food processor or blender but don’t turn on.
- In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don’t want to overboil the cornstarch, which can cause it to thin out again.)
- Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
- Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.
@context http//schema.org, Calories 230, UnsaturatedFatContent 5 grams, CarbohydrateContent 28 grams, FatContent 15 grams, FiberContent 9 grams, ProteinContent 8 grams, SaturatedFatContent 9 grams, SodiumContent 152 milligrams, SugarContent 13 grams, TransFatContent 0 grams
CHOCOLATE LAVA CAKE FOR TWO RECIPE – NYT COOKING
Provided by: Yossy Arefi
Total time: 25 minutes
Yield: 2 servings
|3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)|
|3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin|
|3 tablespoons granulated sugar, plus more for the ramekin|
|1 large egg|
|1 large egg yolk|
|1/2 teaspoon vanilla extract|
|1/8 teaspoon kosher salt|
|2 tablespoons all-purpose flour|
|Confectioners’ sugar, to serve (optional)|
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
@context http//schema.org, Calories 528, UnsaturatedFatContent 13 grams, CarbohydrateContent 53 grams, FatContent 35 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 20 grams, SodiumContent 165 milligrams, SugarContent 43 grams, TransFatContent 1 gram