Chocolate Belvoir PuddingMeris Resources2017-12-07T13:23:53-05:00

Chocolate Belvoir Pudding

Presented by Andrew Moore’s Stone Bar Inn

INGREDIENTS

• 8 oz. semisweet chocolate
• 1/2 of a baked pound cake (about 8 oz.)
• 1 cup whole eggs (5-6 extra large)
• 1 cup heavy cream
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• Good quality vanilla ice cream

Chocolate sauce:

• 1 cup heavy cream
• 8 oz. semisweet chocolate
• 1 T butter

DIRECTIONS

For the puddings:
Preheat oven to 325°F. Melt chocolate in a double boiler. Cut half of pound cake into half-inch cubes (about 8 ounces) and set aside. Whip together eggs and heavy cream. Add brown sugar, cinnamon and vanilla extract, mixing well. Add cake cubes to the mixture and let cake soften for several minutes. Mix until batter-like and the cake cubes have dissolved. Fold in the melted chocolate. Spray 6 6-oz. ramekins with non-stick spray. Pour the batter into the ramekins to about 1/4-inch from the top. Place ramekins in a hot water bath in a shallow pan. (Water should fill the pan about half way.) Place in oven for 30 minutes until set. (A toothpick test will still have a little chocolate on it.) Remove from and let puddings rest for a few minutes. Run a thin knife around the edge of each ramekin and unmold the puddings. Top with chocolate sauce and serve with ice cream. Puddings can be made ahead of time, cooled and reheated (covered) in the microwave.

For the chocolate sauce:
Bring cream to a boil in a heavy saucepan. Remove from heat, add chocolate and stir slowly to melt. Stir in butter to finish and add gloss.

(Serves 6)