Chocolate-Chili Cornpone with Custard
& Hot Mexican Chocolate Sauce
*******
Serves
6
This
is the dessert we love on Valentines Day. XOXO.
It’s a delicious, somewhat spicy
chocolate bread pudding, and yes, it takes time and attention to make, just like the best relationships take time and attention. When I double the recipe, I do NOT double the
chocolate sauce
(one recipe makes plenty for a crowd).
Plan
ahead to make the cornpone bread earlier in the day (or the day before). Ancho
chili powder is mild to medium in heat, and has a dark smokey flavor. It is
made from ground poblano peppers. If you want a little more heat in the
dessert, add a little standard chili powder too. Adapted from a recipe by Bobby
Flay.
Chocolate Cornpone (bread):
1 TBL unsalted butter, for pan
3 ounces semisweet chocolate, coarsely chopped
½ C all-purpose flour
½ C white cornmeal
¼ C sugar
3 tsp ancho chili powder, or 1 tsp regular
1 tsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
½ C buttermilk
1 TBL unsalted butter, for pan
3 ounces semisweet chocolate, coarsely chopped
½ C all-purpose flour
½ C white cornmeal
¼ C sugar
3 tsp ancho chili powder, or 1 tsp regular
1 tsp baking powder
¼ tsp salt
2 large eggs, lightly beaten
½ C buttermilk
Chocolate Custard:
½ C sugar
6 large egg yolks
4 oz semisweet chocolate, melted
2 C whole milk
1 C heavy cream
½ tsp vanilla extract
½ C sugar
6 large egg yolks
4 oz semisweet chocolate, melted
2 C whole milk
1 C heavy cream
½ tsp vanilla extract
Hot Mexican
Chocolate Sauce:
1 ½ C heavy cream
2 cinnamon
sticks
8 oz bittersweet chocolate, coarsely chopped
1 TBL sugar
2 TBL ground toasted almonds
Chocolate
Cornbread:
1. Preheat
oven to 375ยบ F. Butter a 9-inch round cake
pan and line the bottom with a disk of parchment paper.
2. Place
chocolate in a double boiler
over simmering water and stir until melted. Remove from heat and let cool
slightly. Or, heat in microwave in 20-second increments, stirring between each
one.
3. Whisk
together the flour, cornmeal, sugar, chili powder,
baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and
then stir in the melted chocolate. Scrape batter
into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.
4. Once
the bread is cool, break into 1-inch chunks and spread in the bottom of a
2-quart baking dish
(9x13 dish).
Chocolate
Custard:
1. Whisk
together the sugar and yolks in a large bowl until pale. Whisk in the melted
chocolate, milk, cream,
and vanilla extract until combined.
2. Using
a fine sieve,
strain
the custard over the bread chunks. Wiggle the dish around or press on the bread
chunks so that they well soaked.
3. Place
the pan in a roasting pan and fill the roasting pan halfway with hot water.
Bake for 40 minutes (50-52 minutes for double recipe) or until the custard
is set. Remove and let cool on a rack for 30 minutes before serving. This is
best served warm. Spoon into bowls and drizzle
with the Hot Mexican Chocolate Sauce, and garnish with raspberries, a few
shavings of chocolate and a drizzle of cream.
Hot
Mexican Chocolate Sauce:
1. Place
cream and cinnamon sticks in a saucepan. When it comes to a boil, add
chocolate, and stir. Add sugar and almonds. Stir, and set aside.
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