Chocolate Ganache Butterscotch Pudding Food

PIZZERIA LOCALE'S BUTTERSCOTCH PUDDING WITH CHOCOLATE GANACHE

Steps:

• Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
• In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
• Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
• In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don't curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It's O.K. if the mixture comes to a simmer.
• Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
• Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
• Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

CHOCOLATE PUDDINO

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.

CHOCOLATE CHOCOLATE PUDDING CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
• -------------For the cake--------------.
• In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
• Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
• In a separate mixing bowl sift together the cocoa, flour, and baking powder.
• Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
• Divide cake batter evenly into two cake pans.
• Bake for 25 minutes, or until cake springs back when touched.
• Cool cakes for 15 minutes.
• Loosen cakes from pans and unmold onto wire rack.
• Cool to room temperature.
• -------------For the pudding-------------------.
• Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
• Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
• Using a wire whisk, stir the mixture until it is well blended.
• Over low heat, whisk cream mixture until chocolate melts thoroughly.
• Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
• Pour pudding into a large bowl.
• Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
• Let cool to room temperature.
• ----------------To assemble the cake----------------.
• Line a baking sheet with parchment paper and place a wire rack over it.
• Using a serrated knife, cut each cake in half horizontally.
• Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
• Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
• Spread 1 1/2 cups of the pudding evenly on top of the layer.
• Top with a second layer of cake.
• Spread 1 1/2 cups of pudding evenly over it.
• Repeat for the third layer.
• Top with the fourth layer.
• Chill in the refridgerator for 2 hours.
• ----------------For the ganache-------------.
• In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
• Remove from heat and add chopped chocolate.
• With a whisk, stir until chocolate is completely melted and mixture is smooth.
• Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
• Cool slightly.
• Carefully remove the cake from the wire rack.
• Chill for at least 6 hours.
• -----------For the garnish-------------.
• In a medium-sized saucepan, add 3-inches of water.
• Boil water and reduce to a simmer.
• Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
• Stir chocolate until melted to a smooth consistency.
• Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
• Chill in refrigerator until set, about 1 hour.
• Break the chocolate into large shard-like pieces.
• Place chocolate shards on top of the cake vertically at various angles.
• Sprinkle with confectioners' sugar.