Authors
Books
Features
Collections
Login
Search
Authors
Books
Features & Stories
Collections
Help and Support
Login
Advertisement
Robert Wemischner
Chocolate semolina pudding
I cooked this
Add to
collection
Preparation info
Yield: Approximately 26 ounces , to fill
12
shallow timbale molds or muffin cups
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
Svg Vector Icons : http://www.onlinewebfonts.com/icon
Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages—Chocolate at 100%
Americas
United States
Dessert
Vegetarian
Method
Preheat oven to
350°F
.
Coat twelve 3 to 4 ounce capacity timbale (thimble shaped), or other molds of similar capacity, with butter and then coat with an even sprinkling of sugar, shaking out excess.
Place chocolate and butter into a medium-size