Steamed Chocolate Pudding with Caramel Sauce

From: Williams-Sonoma


So amazingly delicious! This recipe came along with my pudding mold. I had never made "steamed pudding" before and was a bit daunted by the idea (the mold sat in my pantry for a while), but I finally followed the recipe step-by-step and it turned out great. So worth the effort!

9 oz (280 g) semi-sweet chocolate, finely chopped
9 tablespoons (140g) unsalted butter, cut into pieces
6 eggs, separated
1/3 cup (75 g) firmly packed light brown sugar
1 ½ teaspoon vanilla extract
Pinch of salt
¼ cup (60 g) granulated sugar
1/3 cup (60 g) plus 1 tablespoon all-purpose flour
½ cup (125 ml) caramel sauce
Whipped cream for serving (optional)

Grease a 7-cup (1.5 – L) steamed pudding mold. Place the chocolate and butter in a heatproof bowl. Set the bowl over but not touching simmering water in a saucepan and melt chocolate and butter, stirring occasionally. Remove from the heat and let cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and brown sugar on high until thick and pale and the mixture falls in ribbons when the whisk is lifted, 3 to 5 minutes. Scrape down the sides of the bowl, then add the vanilla, the cooled chocolate and salt and beat until combined, about 1 minute. Transfer the chocolate mixture to a large bowl.

In a clean, dry bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites on high speed until foamy, 2 to 3 minutes. Slowly add the granulated sugar and beat until medium-firm peaks form, 3 to 5 minutes. Using a rubber spatula, gently fold the whites into the chocolate mixture in two additions until just combined and no streaks of white are visible.

Sift the flour over the batter and using or rubber spatula, gently fold in until blended. Pour the batter into the prepared mold. Place the lid securely on the mold.

Place the mold on a steaming rack in a Dutch oven or other heavy pot and fill with water to come halfway up the sides of the mold. Cover the pot, set over medium-high heat and bring to a boil. Reduce the heat to medium and cook for 40 minutes. Using a towel, remove the mold from the pot and transfer to a wire rack. Let cool for 10 minutes. Uncover the mold and pour the caramel sauce over the pudding. Let cool in the mold for 30 minutes. Invert the pudding onto a serving plate and serve warm. Accompany each slice with a dollop of whipped cream. Serves 12.