Ricardos Chocolate Pudding Recipes

RICARDO'S CHOCOLATE PUDDING

Ricardo's Chocolate Pudding image

I try a pudding cake like this in the States at family restaurant and I fall in love with this pudding cake so I tried to fine one smiler and this is what I found, it came from a French Canadian Chief Ricardo Larrivée and it is so gooooood, it's not a good idea to be on a diet lol.... I have made this cake a few times so it is good, I hope you enjoy it as much as I do. I will post more recipes as I try them

Provided by Viola MacIsaac @Violamac

Categories Cakes

Number Of Ingredients 16

Ingredients

SAUCE:
3 cup(s) brown sugar
3 /4 cup(s) cocoa powder, sifted
2 teaspoon(s) cornstarch
2 1/2 cup(s) water
1/2 cup(s) 35% cream
1/2 teaspoon(s) vanilla extract
CAKE:
1 cup(s) milk
1/2 cup(s) cocoa powder,sifted
1 1/2 cup(s) unbleached all - purpose flour
1 teaspoon(s) baking soda
1 pinch(es) salt
1 cup(s) unsalted butter, softened
1 1/2 cup(s) sugar
2 - eggs

Steps:

Sauce: In a saucepan, combine the brown sugar, cocoa powder and cornstarch. Add the water and cream. Bring to a boil, stirring constantly with a whisk. Add the vanilla. Set aside.
Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
In a small saucepan, bring the milk and cocoa powder to a boil, whisking constantly. Let cool.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer until the mixture resembles coarse, moist sand. Add the eggs and beat until the mixture is smooth. Add the dry ingredients, alternating with the milk mixture. Scrape the batter into the baking dish.
Gently pour the hot sauce over the dough. Bake until a toothpick inserted in the centre of the cake comes out clean, about 45 minutes. Serve warm or cold.

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