What You Need:
1/2 C of unsalted butter 4 oz. semisweet chocolate, chopped 1/2 C of whole milk 2 t instant espresso powder 1 large egg, beaten lightly 1/2 C of sugar 1 C of flour 1 t baking powder 1 T of Kahlua 1/2 t vanilla extract
How to Make It:
Butter well a 4 C pudding steamer or metal bowl. Fill a kettle full of water and bring to a boil over high heat. Place the butter and chocolate into a saucepan placed over low heat. Heat the mixture 4 minutes, stirring often, until the butter and chocolate have melted and are smooth. Transfer the chocolate mixture to a mixing bowl. In the same saucepan used for the chocolate mixture combine the milk and espresso powder. Heat over medium heat, stirring occasionally, for 3 minutes or until the powder has completely dissolved. Pour the mixture into the chocolate mixture and stir to combine. In a mixing bowl whisk together well the egg, sugar, flour, baking powder, Kahlua and vanilla. Pour the egg mixture into the chocolate mixture and stir to combine well. Transfer the mixture to the prepared steamer or bowl. If using a steamer clamp the lid on tightly. If using a bowl cover with a double layer of heavy duty aluminum foil crimping the edges around the bowl tightly. Place a wire rack into a pan large enough to accommodate it. Place the mold onto the wire rack and pour enough boiling water into the pan to bring the level halfway up the sides of the mold. Cover the pot and bring the water to a back to a brisk boil over medium high heat. Lower the heat to medium low and simmer for 2 hours adding water as necessary to maintain the correct level. Remove the mold from the pot and remove the lid or cover. Place on a wire rack and cool for 15 minutes or until the pudding begins to pull from the sides of the bowl. To serve, invert the pudding onto a platter and top with sweetened whipped cream.
Makes 4 servings
The Kahlua is optional in this recipe. It does give the pudding a little extra mocha kick with little to no alcohol content.
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