from one generation to the next
When I make cakes or desserts it’s to please my sweet toothed husband, a man with an enviable metabolic rate. He makes no excuses for his frequent consumption of chocolate. He prefers it dark and rich and has even been heard claiming chocolate is an essential food group.
We were reminiscing recently about travels in Italy 20 years ago. It hard to think about Italy without thinking about food but instead of talking about pasta and pizza we were talking about the plethora of dolci in which we indulged. In every town we looked for a pasticceria so our coffee was never without a sweet aside, and if that didn’t sate our sugar cravings, we indulged in gelati at every opportunity.
I don’t remember where it was that he chose a particularly good budino al cioccolato. The texture was light and silky smooth like a good custard but with the rich chocolate flavour of a good mousse. It was simple and good. That conversation stimulated not only my tastebuds but a desire to try make a comparable budino and give me a few bonus points in the partnership credit column.
My recipe, cobbled together by comparing four recipes from varying sources was delicious. My budino was smooth light and creamy with an assertive chocolate flavour, the style of dessert that slips down without effort. It got the thumbs up from Mr Sweet Tooth.
Budino al cioccolato to serve 6
20g gluten free plain flour
20g dutch process cocoa powder, sieved
500 mls full cream milk ( I used lactose free)
1/2 vanilla bean, scraped
120g dark chocolate 70% cacao, roughly chopped
2 tablespoons cognac
Combine the gluten free flour and cocoa powder together in a small bowl and add enough of the cold milk to mix to a loose slurry.
In a medium saucepan warm the milk, the seeds from the vanilla bean and sugar, stirring until the sugar is dissolved.
Add the cocoa slurry to the saucepan and continue to heat stirring constantly until the mixture thickens and comes to the boil.
Turn the heat to a low simmer and cook for 2 minutes.
Remove the custard from the heat, add the butter and chocolate and stir gently until melted and smooth returning to a low heat for a second or two if necessary.
If the custard is not silky smooth strain it through a fine sieve.
Stir in the cognac.
Fill six serving glasses, cover each with cling film and chill for at least 4 hours or until the pudding is set.
Serve chilled, topped with fresh berries.