Baked Chocolate Pudding

 

Sunday, I made my second recipe from our cookbook, the baked chocolate pudding.  Though I love to bake, I have to admit that most of my recipes are cake doctor-type of recipes.  I use a box then jazz it up.  So I was excited and a little nervous to get into a from-scrach recipe from Ina's cookbook.

I followed the recipe very closely.  I spent a few extra bucks to get a cocoa powder, and I splurged on real vanilla beans.  I am now remembering how much I enjoy baking from scratch. I found it very relaxing and cathartic to make a delicious dessert without Betty Crocker's help.

I lugged down my Kitchenaid mixer from the top shelf and got to work making the recipe. As I shut the door of the oven and took a breath to admire my handiwork, I realized that my kitchen was a mess, covered with dribbles of chocolate-y batter and a fine layer of cocoa powder.

An hour later, a beautiful puffy dessert emerged from the oven with a crispy thin crust that appeared almost as a delicate wrapping paper with a delicious gift inside. When I returned 30 minutes later to check on its progress of coming to room temperature, I found the crust had fallen and cracked.  I was relieved to see that Ina's crust had cracked too. Yet another reason why I like cookbooks with pictures. Visual confirmation is important to me.

I covered and refrigerated my sweet gift of chocolate-y goodness overnight then pulled it back out Monday afternoon for a few hours before I carted it off to Bible Study with me Monday night. I made sure to take Ina's advice and bought some vanilla bean ice cream to accompany my baked pudding.

When it was time to serve the dessert, the large-group speaking part had already begun, so we couldn't discuss anything about the dessert.  I did my very best to scoop out pretty servings of the pudding into bowls, but I have to say, it looked horrible!  It looked like an ooey gooey mess...not in a good way at all.

So we listened to our speaker for a couple minutes, no one sure if they should venture into my foul-looking creation that I call Baked Pudding. (Note to self and others: Don't use this name.  Make up something different.  People have horrible thoughts of what this might be when you use that name.) Finally, one of my group members took a bite, and a look of sheer delight covered her face.  She couldn't share her thoughts since we were supposed to be listening to our speaker, but I knew from her face that my creation was good, very good!  

Soon, others began tasting their own servings and seem to be melting into puddles right in their seats.  The ice cream (which had melted slightly while waiting for us to eat) contrasted perfectly with the rich, chocolate flavor of the dessert.  I tried eating a few bites alone, and it was just too much.

I loved this pudding, but I don't think I will make it again soon.  I feel like I have re-opened a closet full of from-scratch recipes that has been closed for years.  There are too many recipes to try to waste precious time making this one again.  But if it's your birthday, and you have heard legends of the baked pudding (or, insert new name here), I will gladly make it just for you. 

I am so excited that we finally got our Cook Through the Book started!  I feel like I am expanding my cooking and baking horizons each time I make a recipe.  Now I'm off to work on my Julia Child accent.  Bon appetit!