Chocolate Pudding Recipe Italian Style
User Reviews
5.0
9 reviews
Excellent
Chocolate Pudding Recipe Italian Style
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- vegetable spray for greasing the pan
- ¼ cup cocoa powder
- 4 ounces unsalted butter 1 stick
- 1 cup heavy cream
- 8 ounces bitter-sweet chocolate best quality
- 4 large eggs room temperature
- 1⅓ cups granulated sugar
- ⅓ cup neutral vegetable oil for added moistness/tenderness
- ½ cup cornstarch
- ½ teaspoon salt maybe a bit more, to taste
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Instructions
- Preheat the oven to 300° F.
- Put the cupcake liners in the greased pan, and preheat the pan, too.
- Combine the butter and cream in small saucepan over medium-high heat.
- Chop 5 ounces of the chocolate and put it in a medium bowl.
- Cut the remaining 3 ounces into ¼ ounce chunks and reserve.
- When the cream mixture comes to a simmer, pour it over the 5 oz of chocolate and mix gently to incorporate the ingredients. Let cool. (This is a ganache).
- In a medium bowl, whisk together the eggs, sugar, oil, cocoa powder and cornstarch until the sugar has dissolved.
- Pour the cooled ganache into the egg mixture and gently mix just until the batter is smooth.
- Scoop about ¼ cup of the batter into each mold (about ¾ of the way up the sides).
- Tuck a ¼ ounce chunk of the reserved chocolate into the center of each cupcake.
- Bake until the edges are set and the center still looks a little moist, about 30 minutes.
- Cool the pan on a rack for 10 minutes and then unmold the budinos.
- Dust them with powdered sugar, and serve warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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