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“I find this recipe a bit laborious, but the results sure do taste great! Make sure that while it's cooking you don't cover it and keep on adding hot water to the bath. When it's done you can serve it in the bowl or invert it onto a pretty plate. Enjoy!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325°F
  2. Butter a 5-cup pudding bowl, and set aside
  3. Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside
  4. Combine chocolate and butter in a heat-proof bowl, and melt over simmering water
  5. In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture
  6. Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level
  7. Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
  8. Enjoy!

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