Ricardos Chocolate Pudding Food

RICARDO'S CHOCOLATE PUDDING

Ricardo's Chocolate Pudding image

I try a pudding cake like this in the States at family restaurant and I fall in love with this pudding cake so I tried to fine one smiler and this is what I found, it came from a French Canadian Chief Ricardo Larrivée and it is so gooooood, it's not a good idea to be on a diet lol.... I have made this cake a few times so it is good, I hope you enjoy it as much as I do. I will post more recipes as I try them

Provided by Viola MacIsaac @Violamac

Categories Cakes

Number Of Ingredients 16

Ingredients

SAUCE:
3 cup(s) brown sugar
3 /4 cup(s) cocoa powder, sifted
2 teaspoon(s) cornstarch
2 1/2 cup(s) water
1/2 cup(s) 35% cream
1/2 teaspoon(s) vanilla extract
CAKE:
1 cup(s) milk
1/2 cup(s) cocoa powder,sifted
1 1/2 cup(s) unbleached all - purpose flour
1 teaspoon(s) baking soda
1 pinch(es) salt
1 cup(s) unsalted butter, softened
1 1/2 cup(s) sugar
2 - eggs

Steps:

Sauce: In a saucepan, combine the brown sugar, cocoa powder and cornstarch. Add the water and cream. Bring to a boil, stirring constantly with a whisk. Add the vanilla. Set aside.
Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
In a small saucepan, bring the milk and cocoa powder to a boil, whisking constantly. Let cool.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer until the mixture resembles coarse, moist sand. Add the eggs and beat until the mixture is smooth. Add the dry ingredients, alternating with the milk mixture. Scrape the batter into the baking dish.
Gently pour the hot sauce over the dough. Bake until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes. Serve warm or cold.

CHOCOLATE PUDDING

Chocolate Pudding image

Categories Milk/Cream Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Quick & Easy Back to School Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 2

Number Of Ingredients 7

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 1/3 cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1/4 teaspoon vanilla

Steps:

In a heavy saucepan whisk together sugar, cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture. Bring mixture just to a boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter and vanilla.
Divide pudding between two 8-ounce ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes.

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