Triple Layer Chocolate Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 4.71 g | (5 %) | ||
| Fat | 16.14 g | (14 %) | ||
| Carbohydrates | 27.32 g | (18 %) | ||
| Sugar added | 4.16 g | (17 %) | ||
| Roughage | 0.08 g | (0 %) |
| Vitamin A | 100.78 mg | (12,598 %) | ||
| Vitamin D | 0.95 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.95 mg | (8 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 13.51 μg | (5 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 1.07 μg | (2 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 0.56 mg | (1 %) | ||
| Potassium | 210.99 mg | (5 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 45.45 mg | (15 %) | ||
| Iron | 2.14 mg | (14 %) | ||
| Iodine | 21.39 μg | (11 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Cholesterol | 58.85 mg |
Ingredients
- For the pudding
- ½ l milk
- 100 grams Dark chocolate
- ½ Vanilla bean (seeded)
- 2 eggs
- 50 grams sugar
- 30 grams cornstarch
- For serving
- 200 milliliters Whipped cream
- 200 grams Chocolate cake such as Mr. Cake (finished product)
- 1 centiliter Cherry brandy
- 5 Tbsps Sour cherry (jarred)
- For decorating
- 40 grams Dark chocolate
- 40 grams white Chocolate
- 2 Tbsps minced Candied lemon
Preparation steps
Coarsely chop the dark chocolate and add to a saucepan with about half of the milk and the vanilla bean seeds. Heat until the chocolate has melted. Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks with the sugar until light and frothy. Slowly whisk in the chocolate mixture, then the cornstarch and remaining milk.
Return the mixture to the saucepan and bring to a simmer.
Simmer until slightly thickened, remove from heat and allow to cool to room temperature. Gently fold in the egg whites.
Whip the heavy cream to stiff peaks. Crumble the cake into the bottom of the pudding mold and drizzle with the Kirsch. Mix the sour cherries with about 1 tablespoon of whipped cream and spoon over the crumbled cake. Pour the pudding into the mold and refrigerate for at least 2 hours. Just before serving, top with the whipped cream and garnish with dark chocolate shavings, white chocolate shavings and candied lemon peel.
