Chocolate Pudding Cake

By Jahel

Ingredients

• 1-1/4 c finely chopped semisweet chocolate
• 2 sticks unsalted butter, softened
• 2/3 c whole milk
• 1/3 c sugar, divided
• 1 egg yolk
• 1 t vanilla
• Cocoa powder for dusting

Preparation

Step 1

Place chocolate and butter in medium bowl and set aside.
Combine milk and all but on T sugar in small saucepan. Heat over medium heat, stirring constantly until sugar is dissolved. Stop stirring and cook until milk begins to bubble around edge of on. Remove from heat.
Whisk together egg yolk and remaining T sugar in small bowl. Pour half of hot milk over egg yolk mixture and whisk to combine. Return mixture to saucepan and cook whisking constantly until it thickens slightly and just begins to bubble around the edges.
Immediately pour mixture over chocolate and butter. Whisk until chocolate is melted. Whisk in vanilla.
Scrape batter into 6" round springform pan and smooth top with rubber spatula. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Remove from freezer and let sit 10 minutes before unfolding. Invert cake onto serving platter and lightly dust with cocoa powder. Allow to stand at room temperature for 45 minutes before serving.