Travel Reference
In-Depth Information
99
Double Chocolate Bread Pudding
LOAF
Whisk together the cocoa and water until smooth.
Cool. Add the vanilla and eggs and mix lightly. In mix-
ing bowl combine the dry ingredients and mix on low
speed for 30 seconds with the paddle. Add the butter
and half the chocolate mixture. Mix on low speed until
moistened. Scrape. Increase to medium high speed and
mix for 1 minute. Scrape. Add the remaining chocolate
mix in two batches, beating for 30 seconds after each
add. Pour into loaf pan with parchment paper on the
bottom and bake for about 1 hour or when skewer in-
serted in center comes out clean. Let cool and remove
from pan.
LOAF
3 tablespoons
1½ teaspoons cocoa
3 tablespoons boiling water
1½ teaspoons vanilla
3 eggs
1¼ cup sifted cake flour
¾ cup
2 tablespoons sugar
¾ teaspoon baking powder
¼ teaspoon salt
6½ ounce soft butter
PUDDING
3 cups heavy cream
TOASTING BREAD
Cut bread into 1-inch pieces and toss with melted but-
ter and sugar. Put onto sheet tray and bake in 350-de-
gree oven for 20-30 minutes or until dry. This can be
done days ahead and stored in plastic.
1 cup milk
½ vanilla bean split and scraped
8 ounces bittersweet chocolate
8 yolks
8 ounces sugar
PUDDING
Scald cream and milk with vanilla bean in heavy sauce
pan. Melt chocolate over simmering water. Whisk
yolks with sugar, temper with the hot liquid. Add the
remaining liquid to the yolks. Slowly whisk the yolk
mixture into the chocolate, be careful not to burn the
chocolate. Strain.
