Email to Sharroo Mohammed      

Recipe Categories: Ske's HOME PAGEChinese DESSERTS

Chocolate Brownie Pudding




Source of Recipe


www.godiva.com






Recipe Introduction


Really yummy! Worth the effort. I made it without ne nuts. Added a li'l cornflour to the pudding





List of Ingredients



• BROWNIES
  
• 1.5 oz Dark Chocolate, coarsely chopped
  
• 110 grams butter
  
• 2 large eggs, at room temperature
  
• 1 1/4 cups granulated sugar
  
• 2 teaspoons vanilla extract
  
• 2/3 cup all-purpose flour
  
• Pinch of salt
  
• 6 ounces Dark Chocolate, coarsely chopped
  
• 1 1/4 cups chopped pecans, toasted*
  
• CHOCOLATE PUDDING
  
• 6 large egg yolks, at room temperature
  
• 1 cup granulated sugar
  
• 3 cups whole milk
  
• 1 teaspoon vanilla extract
  
• 3/4 cup cocoa powder
  
• 4 1/2 ounces Dark Chocolate, coarsely chopped
  
• GARNISH:
  
• Whipped cream
  
• Toasted chopped pecans (optional)*
  






Instructions



1. Make the brownies:
   Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter bottom and sides of the foil-lined pan.
   
   
   
2. Place 1 bar chocolate and butter in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
   
3. Beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk. Add cooled chocolate, vanilla, flour and salt and stir until just combined. Stir in chopped chocolate and pecans. Spread batter in prepared pan.
   
   
4. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few crumbs clinging to it. Cool in pan on a wire rack.
   
   
5. *To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.
   
6. Make the pudding:
   
   Whisk egg yolks and sugar in bowl until pale-colored.
   
7. Heat milk in a medium heavy saucepan to a boil. Remove from heat and gradually whisk 1 cup of the hot milk into yolk mixture. Return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened slightly. It is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds. Do not boil.
   
   
8. Remove from heat. Whisk in vanilla, cocoa powder and chocolate chunks until blended. Strain mixture into a medium stainless steel bowl. Place in a larger bowl of ice water and stir the pudding for 5 to 10 minutes or until cold.
   
9. Assemble the dessert:
   
   Divide brownie into 2 rectangles. Cut 1 rectangle into 1/2-inch pieces. Chop remaining half into small crumbs and place in an airtight container.
   
   
10. Pour 2 cups pudding into 13x9x2-inch baking pan. Top with 1/2-inch brownie pieces. Pour remaining pudding over brownie layer, gently pressing the brownies into the pudding. Cover with aluminum foil and refrigerate for at least 8 hours or overnight.
    
    
11. Garnish the dessert:
    
    Scoop pudding into 6 large glass goblets. Sprinkle with reserved brownie crumbs. Top with a dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.