Today I propose a recipe for Belgian chocolate pudding. A real treat, from which you have to stay away kilometers if you are dieting. The Belgian pudding is a recipe for traditional valance and is, in my opinion, one of the best recipes for a chocolate pudding dizzying. Very few ingredients, first of all a great dark chocolate. I suggest a dark chocolate at least 72% to get an intense and enveloping taste. The execution is simple, because the peculiarity of this recipe is not preparing it in baking. What it is traditionally made in a double boiler on the stove, as it is done in England with pudding. And if you like chocolate as much as I like it, do not forget to have a look at all my RECIPES WITH CHOCOLATE.
There are in fact some molds pudding lidded, who they were in the nineteenth century used to cook the pudding and the pudding on the stove, in containers filled with water, so that boiling water does not end on the cake. I admired them in museums and does not possess. But you can safely cover your mold with aluminum foil and get the same effect. Alternatively, you can bake the Belgian chocolate pudding in a water bath in the oven at 150 degrees, putting it in a pan full of water.
Removed the problem of the mold, It remains the only boring step in the recipe. Prepare the caramel to put on the bottom of the mold that, in baking, It will fit in with the taste of the pudding creating a delicious taste and a sweet sauce. The Belgian pudding can be prepared in advance, Indeed, It must cool for one night in the refrigerator, so firm and be able to be shapeless without problems. I suggest you accompany it with whipped cream and raspberries, providing acidity. Is’ a delicious cake, elegant, perfect for parties, for an important dinner, and for the people you love. Appearance news. Have a good day.
1 liter of fresh cream
130 grams of dark chocolate to 72% minimum of cocoa
4 whole eggs
100 grams caster sugar
1 Bourbon vanilla bean or a tablespoon vanilla extract Bourbon
a pinch of cinnamon (Optional)
30 milliliters Rum or Cointreau
200 grams of granulated sugar to caramelize the mold
fresh raspberries, to taste
panna montata, to taste
To prepare the Belgian chocolate pudding must first caramelize the mold. Put into a pan 200 grams of sugar and cook over very low heat until the sugar is completely dissolved and will not have taken a beautiful golden color. Pour the boiling caramel inside the mold and rotate the mold so that the caramel covers the walls. Allow to cool.
For the Belgian pudding, break up the founding chocolate and place in a bowl. Pour the cream into a small Pan, add vanilla, cinnamon and granulated sugar. Bring the cream almost to a boil and pour flush, boiling, the chopped chocolate, stirring until obtaining a homogeneous mixture, smooth and without lumps. Cool the mixture of cream and chocolate. When the mixture of cream and chocolate will be cold, Beat the eggs with a fork and add slowly to the mixture, stirring with a whisk until perfectly amalgamate. Add the liqueur.
Pour the mixture for the Belgian pudding into the caramelized mold. Covering the mold with the aluminum foil, so as to seal it perfectly. Insert the mold into a large container and fill the container with cold water up to three-quarters of the mold height. Bring the water to a boil and cook the pudding for 30 minutes from boiling. When the pudding will be at room temperature, put it in the refrigerator to cool overnight.
Before unmold the pudding, immerse a few seconds the mold in hot water, to facilitate the detachment from the walls. The caramel will begin to melt and the pudding is sformerà smoothly. Serve the Belgian chocolate pudding with whipped cream and fresh raspberries. Bon appétit!
You can bake the Belgian chocolate pudding also in a water bath at 150 degree oven for about one hour.