significant departure
If you’re wondering how I’m going to spin this recipe—a Chocolate Pudding Cake—to be substantially different than the dark chocolate soufflés I posted about a mere 15 days ago, well, that makes two of us. Because the truth is, those soufflés and this cake are really pretty similar. They’re both chocolate-to-the-max-type affairs. They both rely heavily on dark chocolate, instead of a semi-sweet or milk variety. They both require that chocolate be melted and eggs be separated, that the whipped whites be folded into the yolks and melted chocolate, giving lift to the final product. Remember that whole business about cotton candy spun from chocolate, melting upon the tongue, with the soufflés? Well, that’s here too, with this cake. So, my task today is tall, if I’m to convince you that this cake deserves discussion so close on the heels of the soufflés.
But I’ve never been one to back down from a challenge (just ask my mother) and I recently beat my husband in a game of Trivial Pursuit (!), so I’m riding high on the feeling that anything is possible. So, here goes:
Let’s see, first of all, the cake is bigger; instead of teacup-sized single servings, this recipe’s chosen vessel is a baking dish with a capacity measured in quarts. Surely that’s a significant departure. Right? And, this recipe is dusted with a powdery veil of confectioners’ sugar, whereas the soufflés went unadorned. That, too, must count for something. No? Well, I made this cake in late February, as opposed to the soufflés, which I made in early February? Hrm, I suppose this is the shortest month of the year, so perhaps this last point is even less convincing than the first two. Try these: this cake doesn’t puff as much as the soufflés (though it, too, rises), this cake is a tad easier (but not by much, calling for that most annoying of baking methods: a water bath), this cake comes from Martha (admittedly, the soufflés are by way of DeMasco, no slouch herself). Still not convinced? Me neither.
I think what it boils down to is this: rustic (the cake) versus elegant (the soufflés). The soufflés, in their tiny cups and with their risen tops, are delicate. They are the type of thing to be served with a crème anglaise, atop a china saucer, at the end of a multi-course dinner party. The cake, on the other hand, is served family style, meant to be scooped from the dish in big spoonfuls, delivered into a cereal bowl with the flick of a wrist, accompanied by a lolling scoop of just-whipped cream and eaten cross-legged, wedged into your favorite corner of the couch.
In the end, even that distinction blurs, as I’d like to think that the soufflés were rustically elegant and this cake is elegantly rustic. Maybe it’s just a win-win: take your pick, you can’t go wrong here.
Chocolate Pudding Cake
Martha Stewart’s Everyday Food
Serves 6 to 8
butter, room temperature, for baking dish
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces dark chocolate, melted
1/2 teaspoon salt
confectioners’ sugar, for dusting
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners’ sugar just before serving.
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Beautiful! I agree that the cake is a bit rustic and souffles are elegant. The cake just looks mouth watering!
The fact that you’ve posted two chocolate desserts within two weeks of one another? Makes sense to me. One can never have too much dark chocolate in one’s life.
No excuse needed… this looks wonderful.
But now if I’m going to make it, I must have that dish you baked it in… I’ve been looking for a 2-quart dish for a while and love yours! Will you share where it’s from?
If this is, in fact, a recipe for a panful of gooey brownies to be eaten with a spoon, I completely understand the logic in posting it. I’ve been meaning to bake a similar Ina Garten recipe, so thanks for the push!
“Cotton candy spun from chocolate”–I love this description. I can taste it & feel it now!
I just recently went gluten-free, so I adore this recipe: a beautiful, delicious-looking cake with no flour! Keep the chocolate recipes a-comin’.
Souffle or cake, this is definitely a winner! Spells ultimate comfort for me. But then again, so does the souffle. Hmmm…
I’ll just have to be sure I try out both then!
Wow, that looks amazing and so easy to make. Love it!
I really don’t think you can go wrong with chocolate so you don’t have to work too hard to convince me! It looks wonderful!
Haha I love how you are trying to justify this. Anyway, I think the cake looks pretty different, texture-wise. Am I right?
Jessica: Thank you! Your comments are so sweet.
Dawn: I think you might be my enabler. : )
Kara: I’m so glad you love it, big, huge chip and all. As the chip might indicate, it’s old. I got it from Crate and Barrel, as part of a nested set of three (this one was the largest). It appears that they no longer sell this set. I like the looks of this one.
Maddie: You’re not far off with that description (though maybe a little more airy than gooey)! I know exactly the Ina Garten recipe you mention and looks amazing.
Jada: Perfect!
ovenhaven: Those were my thoughts exactly. : )
Allison: Yes, it was a snap! I hope you give it a try.
Tracey: I was working rather hard, wasn’t I? : )
Avanika: The texture was actually really similar. The cake wasn’t *quite* as airy, but, in the end, pretty close.
This looks incredible! I’m searching for something to make for dessert tonight, and I think I’ve found a winner.
Looks delicious! And your pictures are always so amazing! What brand of camera do you use?
Hi, and what a great recipe! and who cares how different or similar it is – you write about what you want
. although i agree – the rustic/elegant difference is exactly what i thought of when i saw the pictures of both!
great blog, and great pics! im adding you to my list of fellow chicago-ers!
Chocolate does not need excuses! You just put it out there and everyone just craves it. I surely do. This looks sooo good.
Magda
Is it bad that I want a spoonful for breakfast with my coffee?
Thanks so much for the 2-quart baker recommendation! I actually found it this weekend at my local store and I’m planning on baking up this treat tonight for a special (it’s our anniversary) dessert. I only hope ours looks (and tastes) 1/2 as good as yours!
You don’t have to talk me into this one! Chocolate either way…souffle or cake. I’m ready, willing and starving.
This looks so mouth watering and divinely chocolate. I can imagine it with a scoop of french vanilla ice cream and even a drizzle of caramel sauce. Died and went to dessert heaven. Great photos!
nicole: I hope you try (tried?) it! Let us know what you think.
Wordchick: Thanks! I use a Canon.
Heather: Thank you! Always nice to “meet” another Chicagoan!
my little expat kitchen: You’re right. I’ll just have to continue to do so. : )
Whitney: Not at all! : )
Kara: No problem! And Happy Anniversary!
Barbara: Ha! That might be my new motto. : )
Lisa: Oh goodness, that sounds amazing.
Where was this recipe when I needed it during Passover?
I’m filing it away for next year. Thank you!
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