Chocolate Steamed Pudding
A steamed pudding made with cake crumbs instead of flour, for a soft and silky texture.
Ingredients
chocolate cake
180g (6 oz)
ground cinnamon
2 tsp
dark chocolate
90g (3 oz)
milk
175 ml
solid butter
60g (2 oz)
granulated sugar
60g (2 oz)
eggs (whites and yolks separated)
3
vanilla extract
1 tsp
cream of tartar
a pinch
Instructions
1
Step 1
Break the chocolate cake into small pieces. When grinding the pieces in a food processor or blender, pause frequently so they break down into crumbs easily. Stir the ground cinnamon into the crumbs.
2
Step 2
Melt the chocolate together with the milk (see page 34) until the chocolate sauce is evenly combined. Set aside.
3
Step 3
Heat the butter and sugar together until dissolved, then add the egg yolks one at a time, mixing well after each addition. Pour the chocolate milk into the cake crumbs and mix to combine, then add the mixture to the melted butter and stir until smooth. Stir in the vanilla extract.
4
Step 4
Beat the egg whites with the cream of tartar until stiff peaks form, then fold into the chocolate mixture from Step 3. Pour the mixture into a greased bowl, cover the top with a sheet of parchment paper, lay a kitchen towel over the parchment, and tie the bowl tightly with string. Pull up the ends of the cloth and tie them into a handle. Trim off any excess parchment paper around the rim of the bowl.
