Barbara Kafka

Steamed Chocolate Pudding

(from Microwave Gourmet, page 390) 

Even if you have never tried a steamed pudding, you must try this rich and moist one, a dessert to dream about. 

Note: this recipe was developed for a 650- to 700-watt microwave. See Ask Barbara for instructions about adapting the recipe for high-wattage (1000-watt) microwaves.

1/4 pound plus 2 tablespoons unsalted butter

8 ounces semisweet chocolate

½ cup (packed) light brown sugar

1 teaspoon vanilla extract

1/2 cup heavy cream

1/3 cup cake flour, sifted

1/2 teaspoon baking powder

3 eggs

Heavy cream for serving (optional)

1. Butter a 9" x 4" ceramic bowl or a 4-cup pudding basin with 2 tablespoons of the butter. 

2. Greate chocolate in a food processor. Add remaining 1/4 pound butter, cut into 1-tablespoon pieces, and sugar. Process until thoroughly combined.

3. Add remaining ingredients, except cream for serving, and process to a smooth mixture.

4. Pour into prepared bowl. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes, until set.

5. Remove from oven. Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot. Let stand for 10 minutes.

6. Unmold the pudding onto a serving plate. Serve warm or cold, with whipped cream if desired.

To make individual puddings. Cook in 2 batches of four 1/2-cup ramekins each for 1 minute 30 seconds.

To make a single, smaller pudding. Halve all ingredients and halve cooking time; cook in a smaller bowl (7" x 4") or 3-cup pudding basin. From this quantity you can, of course, prepare 1 batch of individual puddings.

Makes 8 servings

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