Chocolate-Pudding Cake

Kalouga

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 ounces German sweet chocolate ( packages)
  • 2 tablespoons Cognac</

Method

  1. Put chocolate and Cognac into small pan, cover with foil, and set into very hot tap water and heat for a few minutes. Turn off heat and let chocolate soften in the Cognac.
  2. Butter a 6-cup charlotte mold and coat with flour. Hit pan on edge of sink to knock out surplus