With chocolate heavily steeping the pudding inside out, it’s a temptation a chocolate lover cannot say no to!
Author:havyteam_np
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:5 hours
Category:How to cake
Method:Mixing & Chilling
Scale
Ingredients
Cake layer
2 slices of bread
300ml non-sugar fresh milk
50g sugar
7g cocoa powder
50g chocolate
1 tbsp gelatin powder
Sauce
125g chocolate (melted)
Instructions
Step 1: Prepare the cake layer
Cut the bread slices into smaller dices and put them in the mixer before pouring the fresh milk along with sugar and cocoa powder.
Turn on the mixer and blend the ingredients into a smooth substance. With that fairly large amount of milk, don’t be surprised if it’s more of a liquid than a paste.
Get the pan ready and heat the mixture on low heat with 50g chocolate and gelatin powder. You can crush your chocolate bars into smaller pieces so they can melt easily.
Once the additives have dissolved and given you a thick chocolate-colored cream, pour it into a new bowl and leave it in the fridge for about 5 hours.
Step 2: Topping with sauce
Melt the remaining chocolate by heating the bowl with the heat from a pan full of boiled water. Keep the temperature at low to average mode.
Use a thin knife to separate the pudding from the mold and flip it onto a suitable plate.
Pour the chocolate sauce all over the surface and give the sticky layer a few minutes to settle before cutting and serving your cake.
Notes
As chocolate will be converted into heat and energy, you should serve this chocolate pudding with a light drink with great cooling effects.
Sprinkle the top with your favorite chips or fruits! It can be banana and coconut, mint, and berry. As for myself, I prefer sweet fruit flavors with a hint of sourness to balance the bitter chocolate.
