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New York Chocolate Pudding

May 23, 2011

Why this chocolate pudding is particularly New York I’m not really sure. I remember that I got it from a weekend magazine liftout back in the early 90s. I think that article said something about it being a recent craze in New York restaurants at the time.

Or perhaps the name is redolent of big-city hedonism, because this is truly an indulgence food. It combines all the usual pleasures of a chocolate pudding with the decadent, illicit joy of scooping up a big gob of uncooked cake batter from the mixing bowl.

That’s the secret of this pudding: do not overcook it. If it seems like it’s only half-done, then it’s ready. What you should finish up with is a firm shell, with a gooey lump of chocolate mess underneath.

Enjoy.

What do I need?

  • 3 eggs
  • 1/4 cup caster sugar
  • 125g dark chocolate
  • 50g unsalted butter
  • 1/4 cup sifted flour
  • Icing sugar

What do I do?

Beat the eggs and sugar for about 10 minutes with a beater, until they’re white(ish) and expanded.

Fold the sifted flour gently into the eggs, folding and mixing while retaining the aeration of the eggs as well as possible.

Now, if you’re a bit inexperienced with cooking, folding can seem like a bit of a black art. Basically, when you beat eggs for a sponge or similar, you want to make them as foamy and fluffy as possible: aerating them. This is what makes a cake light and fluffy. So when it comes to mixing in dry ingredients, you don’t want to release too many of the bubbles you’ve just spent ages beating into the eggs. Which is why you fold them.

I don’t know if folding is meant to be tricky or not, but it took me ages to get the hang of it.

Sift some or all of the dry ingredients over the eggs. Using a good-sized spatula (although some people recommend a balloon whisk), scoop up a good amount of mixture from the bottom of the bowl, and just like folding a blanket over, sort of lift it up and fold it over the dry mix. Keep doing this until the flour is mixed in with no lumps (make sure you scoop mix right from the bottom of the bowl, as you’ll find some of the flour has a tendency to lurk down there).

Melt the chocolate and butter together (microwaves are great for this – try about 20-30 seconds at a time, so you don’t overcook it) and fold the melted chocolate through the egg and flour mixture.

Bake in a hot oven (200°C/400°F) for about eight minutes, maybe ten. The top should be firm, but not too crisp, and a knife or skewer should come out with chocolate mixture stuck to it.

Remember, don’t overcook it. If you do, you’ll just have a fairly ordinary chocolate cake. No disaster, but not the decadent treat you’re trying to achieve. You want it to be gooey and sticky inside.

Dust with some icing sugar and serve. Use your fingers to scoop the bowl clean, by all means.

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