- 4
Ingredients
- 1/4 C. confectioners' sugar
- 1 C. strong coffee
- 1/2 C. bittersweet chocolate, chopped
- 1 small lemon, sliced into rounds
- 1 stick unsalted butter, softened, plus some for greasing mold
- 3/4 C. sugar
- 2 eggs
- 3/4 C. flour
- 5 T. cocoa
- 1 tsp. baking powder
- 1 tsp. vanilla
- Whipping cream, optional
Preparation
Step 1
1. Grease a 6 C. pudding mold or ceramic ovenproof bowl with butter.
2. Make a sauce by combining the coffee and confectioners' sugar in a small saucepan over medium-high heat. Bring to a boil then simmer until reduced by two-thirds, about 30 minutes.
3. Pour into bottom of pudding mold.
4. Place a folded dish towel in the bottom of a deep pan with a tightly fitting lid. Fill the pan with water -enough to reach halfway up the side of the mold once it's sealed. Bring to a gentle boil.
5. With an electric mixer, cream together the butter and sugar. Add the eggs. Sift in flour, cocoa and baking powder and fold together with the vanilla
6. Transfer mixture to the mold, and seal the lid. Set pudding mold bottom down in the pan of boiling water. (If using a bowl, grease a sheet of parchment paper, fold a pleat in the middle and lay it over the bowl. Then cover with aluminum foil. Tie securely under the lip of the bowl with twine.) Simmer for 1 1/2 hours, adding boiling water if necessary.
7. Unmold onto a warmed plate for serving. Serve with whipped cream, if desired.