Caution: Bill says this could be fatal!
Chocolate is a major food group to just about everyone ~ but not me ~ I definitely wouldn’t go out of my way for it. I do have a sweet tooth though, it’s just not for chocolate like it is for my family members and friends.
So when the most chocolate-covered day of the year, Valentine’s Day, rolls around again ~ that day when everything seems to be slathered in chocolate ~ it’s the perfect time to make a delicious dessert.
Therefore, truly, chocolate must be the food of love.
If you’re looking for a creamy, very rich chocolate treat for your Valentine, this Chocolate Pudding Cake by exclusive French pastry chef, François Payard, who launched several eponymous patisseries in New York City, is for you!
The creation is not exactly quick to make, it takes a good bit of freezer time, 6 hours at least, but it’s worth the effort to make for your Valentine!
Believe me, this is a decadent dessert, so I’m told ~ smooth, creamy, rich, particularly luscious and velvety, a sinfully delicious chocolate treat!
Just a sliver will do it!
Françoise Payard’s Chocolate Pudding Cake
Printable recipe
Ingredients:
1¼ cups finely chopped semisweet chocolate
1/2 teaspoon espresso powder, optional*
½ pound (2 sticks) unsalted butter, softened
2/3 cup whole milk
1/3 cup sugar, divided
1 large egg yolk
1 teaspoon. pure vanilla extract
Cocoa powder for dusting
Method:
1. Place the chocolate, espresso powder and butter in a medium bowl and set aside.
2. Combine the milk and all but 1 tbsp. of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove from heat.
3. Whisk together the egg yolk and the remaining 1 tbsp. sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking to combine. Return the mixture to the saucepan, and cook, whisking constantly, until the mixture thickens slightly and just begins to bubble around the edges (reaching 183° on an instant-read thermometer).
4. Immediately pour the mixture over the chocolate and butter. Whisk until the chocolate is melted. Whisk in the vanilla.
5. Scrape the batter into a 6-in. round springform pan, and smooth the top with a rubber spatula. Cover with plastic wrap, and place in the freezer for at least 6 hours or overnight.
6. Remove cake from freezer, and let sit for 10 minutes before unmolding. Invert the cake onto a serving platter, and lightly dust the top with cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
notes
*This is the slightly adapted recipe of Chef Payard's. I added espresso powder for a darker richer flavor.
It doesn't taste like coffee, it just enhances the chocolate flavor.
Enjoy!
Pam looks absolutely delicious !! Nice recipe !
ReplyDeleteThanks, Gloria! It's a rich one!
DeleteSo rich, so chocolatey and so good! Definitely a treat for any chocolate lover.
ReplyDeleteYou're right, Angie! It's absolutely for chocolate lovers! Take care
DeletePam, Like yourself, I like chocolate but its not the 'end all'. I would prefer a great almond cream pastry from my favorite bakery in Franklin Park IL! My wife however loves chocolate and needs her 'fix' several times a week! She would love this cake! Take Care, Big Daddy Dave
ReplyDeleteHi Dave! That almond cream pastry sounds great! Bet that's a good bakery in FP, which one? I might have to check it out! Happy Valentine's Day to you and Laurie!
DeleteTempting cake: I would love a tiny portion, but the recipe is meant to make so much! What are you, a non-chocolate lover, having for V-Day? I've developed a much greater love for lemon flavor than for chocolate.
ReplyDeletebest... mae at maefood.blogspot.com
Yes, it's a 6-inch cake so I'm spreading the joy of chocolate! I don't know for Valentine's Day for me. I definitely love lemon, plus caramel and about anything coconut so there are a lot of possibilities! Hope you have something delicious made with lemon! Take care
DeleteOh yum, I love chocolate☺
ReplyDeleteThanks, natalia! Happy Valentine's Day!
DeleteWe're all chocoholics. Oh, and those French...they're the original, we're the adaptation, but what a highly delicious adaptation!! All the words used by you to describe it are true: decadent, luscious, sinful.
ReplyDeleteThanks, Duta! It's rich and sinful, for sure!
Deletelooks as decadent as anything I have ever looked at wow just perfect!
ReplyDeleteThanks, Claudia, it must be all that butter!
DeleteI have a fatal attraction for desserts like this. WOW, this looks incredible. SO GOOD -- you've outdone yourself. Thanks.
ReplyDeleteThanks, John! It doesn't make for a great photo, but it makes up for in deliciousnes!
DeleteYum!!! Anything called chocolate pudding cake has to be good.
ReplyDeleteThanks, Cakelaw! It is as creamy as pudding!
DeleteLooks pretty darn good.
ReplyDeleteI gal I work with is not a chocolate fan either
hard for me to fathom this.
Happy Valentine's Day!
M : )
Thanks, Melinda! There's no shortage of chocolate lovers here so I do make chocolate whatever now and then. Bill doesn't care so much for coconut and I can't fathom that...
DeleteHave a great rest of the week!
OMG!!!!! This does look fatal. But it also looks very, very good!
ReplyDeleteHi Abbe! Yes, just had to try it for our chocolate lovers!
DeleteOh my , this is definitely a chocolate lover’s delight and it is easy to make.
DeleteDefinitely death by chocolate! Lovely recipe and perfect for a valentine dish.
ReplyDelete