Chocolate Pudding Cake
Ingredients
- For the cream
- 1 packet Chocolate pudding powder
- 2 tsps cornstarch
- 100 grams sugar
- 2 Tbsps Cocoa
- 500 milliliters milk
- 300 grams butter
- For the garnish
- butter (for greasing)
- 250 grams Dark couverture chocolate
- For the cake
- 4 eggs
- 250 grams sugar
- 1 pinch salt
- 1 tsp grated Lemon peel
- 250 grams liquid butter
- 200 grams Pastry flour
- 2 Tbsps cornstarch
- 1 tsp Baking powder
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the cake: Separate eggs. Beat yolks with sugar until light and fluffy. Stir in salt, lemon zest, melted butter, flour, cornstarch and baking powder. Beat egg whites until stiff and fold into egg yolk mixture. Divide dough into 6 portions.
Grease a springform pan with butter and press a portion of dough into the pan. Bake for 6-8 minutes. Remove and release from pan. Repeat for remaining 5 portions of dough.
For the custard: Combine pudding powder with starch, sugar, cocoa and a little cold milk and mix until smooth. Bring remaining milk to a boil, add pudding mixture and boil briefly, then remove from heat and let cool. Beat butter until fluffy and stir into pudding.
Place a piece of cake on a cake plate and add a cake ring. Spread on a bit of the pudding. Continue to layer cakes and pudding until all are incorporated.
Coarsely chop chocolate and melt over a double boiler. Remove from heat and let it cool somewhat. Pour into a pastry bag and drizzle on cake, as desired. Chill to set. Slice and serve.
