Mexican Chocolate Pudding Cake
Making puddings is one of the tasks the slow cooker does especially well. This scrumptious blend of flavors found in Mexican chocolate and desserts is a wonderful ending to a meal, or an afternoon or evening snack itself. I like to eat it hot, warm, or at room temperature, topped with a generous dollop of whipped cream and with cocoa powder or grated chocolate.
Recipe information
Yield
serves 6
Ingredients
Pudding
Preparation
Step 1
To make the pudding, in a food processor, finely grind the chocolate. Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth. (There will still be tiny flecks of chocolate in the mixture.)
Step 2
Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set. The center of the pudding will still appear to be somewhat uncooked, and this is fine.
Step 3
Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioner’s sugar (to taste). Continue whipping until peaks form.
Step 4
To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.
Suggested Beverage
Step 5
Cold milk, hot coffee, or a glass of tawny port would be perfect with this pudding cake.
