Chocolate Spice-Cake Pudding
"We created this intense "bread pudding" using chocolate spice cake instead of bread and baked it in a Charlotte mold with a custard adapted from a recipe in Maida Heatter's Book of Great Desserts (Random House, 1991). We like to cover this cake with rich, dark chocolate sauce. This recipe accompanied Elizabeth Schneider's September/October 1995 feature, "Where the Chocolate Tree Blooms," about cacao in Venezuela...."
INGREDIENTS
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We created this intense "bread pudding" using chocolate spice cake instead of bread and baked it in a Charlotte mold with a custard adapted from a recipe in Maida Heatter's Book of Great Desserts (Random House, 1991). We like to cover this cake with
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FOR THE CAKE:
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10 tbsp. butter
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2 1⁄2 cups all-purpose flour
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2 tsp. baking soda
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1 1⁄2 tsp. ground ginger
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1 tsp. ground cinnamon
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1⁄2 tsp. salt
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1⁄2 tsp. ground cloves
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1⁄2 tsp. dry mustard
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1⁄2 tsp. freshly ground black pepper
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1⁄2 cup firmly packed dark brown sugar
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2 eggs
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1 cup dark or light molasses
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1 cup strong coffee, cooled
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2 oz. bittersweet chocolate, melted and cooled
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FOR THE CUSTARD:
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2 oz. bittersweet chocolate, chopped
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4 cups milk
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1 cup heavy cream
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6 eggs
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2 tsp. vanilla extract
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Chocolate Sauce
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