Chocolate pudding cake with bittersweet chocolate sauce -

16 servings

Ingredients

Quantity Ingredient
2 tablespoons Plus 3/4 C sugar
¾ cup Unsifted all-purpose flour
¼ cup Unsweetened cocoa powder
4 cups (1 qt) heavy cream
10 Large egg yolks
1 cup (1/2 pt) heavy cream
1½ cup (about 8 oz) chopped bittersweet chocolate
2 tablespoons Grand Marnier or other
¼ teaspoon Baking powder
6 Large eggs, at room temp.
¾ cup Sugar
1½ cup Semisweet chocolate chips orange-flavored liqueur
White chocolate curls
Candied Orange Rind (opt. recipe follows)

Directions

CHOCOLATE CAKE

PUDDING

SAUCE

1. Day before serving, prepare and as- semble Chocolate Cake and Pudding, To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle inside greased pan with 2 T sugar. In medium-size bowl, sift together flour, cocoa, and baking powder; set aside.

2. Heat oven to 350'F. In large bowl, with electric mixer, beat eggs and remaining ¼ C sugar until double in volume-5 minutes. To prepare cake batter, gently fold flour mixture into egg mixture just until combined. Pour batter into prepared springform pan and bake cake 20 to 25 minutes or until center springs back when gently pressed with fingertip.

3. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool completely on wire rack.

4. To prepare Pudding, in 2-quart saucepan, heat cream to boiling. In large bowl, with wire whisk, beat egg yolks and sugar until well combined. Slowly beat hot cream into yolk mixture and pour all back into saucepan. Cook cream mixture over low heat until pudding coats a spoon. (Do not boil.) Remove pudding from heat and stir in chocolate chips until mixture is smooth. Cool to room temperature.

5. To assemble Chocolate Pudding Cake, cut cake horizontally into 3 equal slices. Line inside of cleaned springforrn pan with aluminum foil. Place top layer of cake in bottom of springform pan. Pour one-third of pudding over cake layer in pan. Top with middle cake layer and half of remaining pudding. Place bottom cake layer, bottom side up, in pan and top with remaining pudding. Cover loosely with plastic wrap; refrig- erate overnight.

6. Heat oven to 300'F. Place springform pan with cake into large roasting pan and remove plastic wrap. Pour enough boiling water into roasting pan to come half way up side of springform pan. Bake Chocolate Pudding Cake 1 hour or until top of cake is glazed over.

7. Cool cake in pan on wire rack 15 minutes. Cover loosely and refrigerate until well chilled. 8. Just before serving, prepare Sauce: In 2-quart saucepan, heat cream to boiling. Remove pan from heat and stir in chocolate and Grand Mamier until smooth. Strain sauce and keep warm. If desired, prepare chocolate curls and Candied Orange Rind.

9. To serve, remove side of springform pan and slice cake into wedges; place each wedge onto dessert plate. Top cake wedges with chocolate sauce, chocolate curls, and orange rind, if desired.

Candied Orange Rind: In small skillet, heat ½ cup 3-by ⅛-inch strips orange rind, ½ C water, and ¼ C sugar to boiling. Cook 5 minutes or until rind looks glazed. With slotted spoon, remove rind to baking sheet to cool.

THE AMERICAN RESTAURANT Country Living/Dec/90 Scanned & fixed by DP and GG

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