This warming chocolate pudding is another Martha Stewart triumph - refined enough for a dinner party but using everyday ingredients, suitable for a budget-conscious family dessert.
- Make Creme anglaise: Combine milk, sugar, orange rind and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Cover. Stand for 1 hour to allow flavours to develop.
- Reheat milk mixture until hot (don't boil). Whisk egg yolks in a large heatproof bowl. Gradually whisk in milk mixture. Return to pan. Cook over medium-high heat, stirring, for 2 minutes or until mixture is hot (don't simmer). Reduce heat to medium. Cook, stirring, for 4 minutes or until mixture is thick and coats the back of a wooden spoon. Strain mixture through a fine sieve into a bowl. Cover surface with plastic wrap. Chill in the fridge for 2 hours or until cold.
- Make Cake: Preheat oven to 200C/ 180C fan-forced. Grease a 6-cup-capacity (1.5 litre) baking dish. Place butter, chocolate and salt in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until melted. Set aside for 10 minutes to cool.
- Using an electric mixer, beat eggs, egg yolks and sugar on medium speed for 6 to 8 minutes or until thick and creamy. Add chocolate mixture. Beat to combine. Add flour. Beat to combine.
- Transfer batter to prepared dish. Bake for 9 to 10 minutes or until mixture is set around the edge but still soft in centre. Cool for 3 minutes. Serve warm with creme anglaise.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set