Ricardos Chocolate Pudding Food

RICARDO'S CHOCOLATE PUDDING

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

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.