Chocolate Pudding II

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 ounces (squares) unsweetened chocolate
  • 1 tablespoon hot water
  • ½ cup sugar
  • tablespoons all-purpose flour
  • ½ cup melted butter
  • teaspoons vanilla extract
  • 4 eggs, separated
  • Mocha Cream Sauce


    1. Preheat oven to moderate (350°F.).

    2. Combine the chocolate and water in the top part of a double boiler. Cook over hot water until the chocolate melts, then slowly stir in the sugar and flour. Blend in the butter and vanilla.

    3. Remove the mixture from the heat and add the well-beaten egg yolks. Beat the egg whites until stiff and fold them into the pudding.

    4. Scrape the mixture into a well-buttered one-quart soufflé dish. Bake for one hour. Let the pudding cool in the mold, then chill if desired. The dessert will puff in the oven, then fall as it chills. Serve with mocha cream sauce.