Jun 13, 2011

eat your heart out: baked chocolate pudding!

Baked Chocolate Pudding

We love Ina Garten! A friend of arnab's recommended a cake recipe of her's and it was the first chocolate cake recipe that came out well and was delicious, so because of that we have put all our trust in her. 
A couple of weeks ago I wanted to get a new recipe book and saw Ina Garten's Barefeoot Contessa Back to Basics cookbook at Borders and just had to get it.  
While browsing the book my dessert and chocolate loving eyes immediately spotted this recipe.

The recipe is easy to follow and I didn't have much trouble with it though I did keep the dish in the oven for more than the 1 hour she tells us to keep it in for. You can find the recipe here.  

(serves 6)

2 sticks unsalted butter, plus extra for buttering the dish
4 extra large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur (optional)
Vanilla ice cream, for serving


Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.


This dessert can be made up to 3 days in advance (or in our case kept for up to 3 days.) Just wrap well, refrigerate, and bring to room temperature before serving.

Happy Eating!

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