Pudding au Chocolat Noir
Pudding au Chocolat Noir

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pudding au chocolat noir. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pudding au Chocolat Noir is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Pudding au Chocolat Noir is something which I’ve loved my entire life.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! All Our Cakes Are Hand Made To The Highest Standard. Dans un saladier, casser le chocolat en morceaux, faire fondre au micro-ondes ou au bain-marie, ajouter la crème, mélanger et lisser.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pudding au chocolat noir using 9 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Pudding au Chocolat Noir:
  1. Make ready Chocolate (bitter baking chocolate)
  2. Make ready Eggs
  3. Take Granulated sugar
  4. Make ready Cake flour
  5. Prepare Cocoa powder
  6. Prepare Unsalted butter
  7. Take Whipped cream
  8. Get Chocolate sauce
  9. Take Cocoa powder (for garnish)

Avec le pudding au chocolat, vous allez pouvoir revisiter un grand classique de la cuisine britannique. Ce dessert gourmand et généreux se compose généralement de chocolat noir, d'œufs frais et surtout de pain rassis. Idéale pour ne pas avoir à jeter les restes, cette recette se décline presque à l'infini. Coupez le pain en tranches, placez les dans un saladier et versez le lait au dessus.

Steps to make Pudding au Chocolat Noir:
  1. Prep 1: Finely chop or break apart the chocolate. Prep 2: Sift together the flour and cocoa powder.
  2. Prep 3: Coat the sides of the tins with butter. Prep 4: Boil the water to be used for the double boiler.
  3. Place the chocolate and butter in a bowl and melt them in a double boiler.
  4. When it has melted, remove from the double boiler. Place the chocolate mixture in a double boiler again after you're done with Steps 5 and 6.
  5. In a separate bowl, mix together the egg and sugar in a double boiler.
  6. Since I'm lazy, I boil the water and then leave it boiling when I put in the other bowl for the double boiler. When the mixture looks like what's shown the photo, remove from heat.
  7. Beat the mixture until it forms ribbons. If you have a hand mixer, it'll be easier. I don't have one, so I used nothing but brute strength for this work!
  8. Add "Prep 2" to Step 7. Mix it together gently without breaking the air bubbles. Be sure not to mix it too much!
  9. Add Step 4 to Step 8 and mix together carefully.
  10. Preheat the oven to 160°C. Fill the cake pan 80% high with Step 9 and cover with an aluminum foil lid.
  11. Place the cake pan on a baking tray and fill 1/3 high with boiling water. Steam bake at 160°C for 30 minutes. I used a large cake pan instead of a baking tray.
  12. Once the batter begins to push against the foil and the surface is baked, stick a skewer into the center. If nothing sticks to it, remove the cake from the oven immediately.
  13. Note Depending on the size of the pan, the baking time will differ. After 20 minutes, check on it.
  14. After removing from the oven, let it cool. The batter will sink as it cools. After it cools, wrap it up while still in the pan and chill in the refrigerator.
  15. To let the flavor mature, eat it anywhere from the next day until 2-3 days later. Enjoy it warm and soft.
  16. To remove from the cake pan, either place the pan in hot water, or stick the edge of a knife (etc.) around the edges of the pan.
  17. Optionally top it with whipped cream and chocolate sauce.
  18. In place of pudding cups, you can bake them in ramekins and eat out of it.

Idéale pour ne pas avoir à jeter les restes, cette recette se décline presque à l'infini. Coupez le pain en tranches, placez les dans un saladier et versez le lait au dessus. Battre vivement la margarine, la farine, le sucre, les œufs et le cacao jusqu'à obtenir une consistance homogène. Recouvrir les moules de papier sulfurisé puis les enrober d'une feuille d'aluminium. Un irrésistible pudding au chocolat plus connu sous le nom de Budino Di Ciocollato une recette économique facile sans oeufs et sans beurre à base de maïzena, cacao, lait, chocolat et sucre des ingrédients basiques et un dessert idéal pour clôturer un repas.

So that is going to wrap it up with this exceptional food pudding au chocolat noir recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!