Mexican Chocolate Pudding Cake

15 ingredients
9 steps

Ingredients

  • 8 ounces bittersweet chocolate, cut into chunks
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup packed dark brown sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure maple extract
  • 1 tablespoon apple pie spice
  • 1 tablespoon finely ground coffee
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup heavy cream
  • 1 to 2 tablespoons confectioners sugar
  • Grated chocolate or unsweetened cocoa powder, for garnish

Directions

  1. 1
    To make the pudding, in a food processor, finely grind the chocolate.
  2. 2
    Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth.
  3. 3
    (There will still be tiny flecks of chocolate in the mixture.)
  4. 4
    Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set.
  5. 5
    The center of the pudding will still appear to be somewhat uncooked, and this is fine.
  6. 6
    Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioners sugar (to taste).
  7. 7
    Continue whipping until peaks form.
  8. 8
    To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.
  9. 9
    Cold milk, hot coffee, or a glass of tawny port would be perfect with this pudding cake.

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