Dominique Ansel may have donuts, but Francois Payard has pudding cake. For those days when you crave both a rich, creamy burst of chocolate goodness and a sweet treat with a satisfying bite, this hybrid dessert gives you the best of both worlds. We won’t say that this brilliant creation is quick to make by any means – it is the brainchild of a James Beard-winning pastry chef with Daniel and Le Bernadin pedigrees, after all – but it’s worth every bit of an effort. Plus, what else is there to do out there when it’s been snowing every single week?
Ingredients (serves 6-8)
- 160g (2/3 cup) milk
- 1 egg yolk
- 70g (1/3 cup) sugar
- 200g (1 1/4 cup) semi-sweet chocolate, chopped finely
- 220g (1 cup, or two sticks) unsalted butter, room temperature
- Cocoa powder for garnish
Directions
Pour the milk into a medium-sized pot and bring to a boil. In a small bowl, whisk together the egg yolk with the sugar.
Place the chocolate into a medium sized bowl. Pour half of the hot milk over the yolk/sugar mixture, whisking to combine. Return the entire mixture to the pot and cook, whisking constantly, until the mixture thickens and reaches 84 degrees Celsius (183.2 Fahrenheit).
Pour the mixture over the chocolate and whisk to combine. Add the butter and whisk to combine. Pour the pudding into a 15-18 centimeter (6 or 7 inch) mold and freeze overnight.
To un-mold the cake, immerse the mold in hot water, dry completely, and invert onto a serving platter. Decorate the top of the cake by running a dull knife across the surface in a wave pattern. Sprinkle with cocoa powder and serve chilled.
