Mexican Chocolate Pudding Cake
- 8 ounces bittersweet chocolate, cut into chunks
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ cup packed dark brown sugar
- ¼ cup all-purpose flour
- 1½ cups buttermilk
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure maple extract
- 1 tablespoon apple pie spice
- 1 tablespoon finely ground coffee
- ½ teaspoon baking powder
- Pinch of salt
- 1 cup heavy cream
- 1 to 2 tablespoons confectioner’s sugar
- Grated chocolate or unsweetened cocoa powder, for garnish
Instructions:
This scrumptious blend of flavors often found in Mexican chocolate and desserts is a wonderful ending to a meal, or an afternoon or evening snack all by itself.
- To make the pudding, in a food processor, finely grind the chocolate. Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth. (There will still be tiny flecks of chocolate in the mixture.)
- Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set.
- The center of the pudding will still appear to be somewhat uncooked, and this is fine.
- Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioner’s sugar (to taste). Continue whipping until peaks form.
- To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.