I recently was asked to make the most divine of chocolate puddings I could come up with for a friend’s birthday. The only specific instructions I received were that it had to include chocolate, caramel and rum and it had to pack a flavour punch not to be forgotten. Now I’ve made many a chocolate cake or pudding in my time, but I knew this time, the gauntlet had really been thrown down.
Sitting down in my office surrounded by books, I started to trawl through them – a daunting task I can assure you when you have so many and you are looking for that true ‘chocolate pudding needle in a haystack’.
Then I remembered something – a pudding made famous by Jacob Kennedy of Bocca di Lupo in London. If you have had the extraordinary experience of dining at this establishment, you will know that when I say it is unforgettable that it is indeed just that. HIs recipes are amazing and opening his famed cookbook Bocca, I found it – Bonet a dessert of Piedmont. This had just what I wanted and as he remarks, this is not a delicate dessert – the more chocolate, rum, caramel, chocolate and rum again that was added, the better it becomes. You can make this in a bundt mould and turn it out, or alternatively, as I did, in a round cake mould.
Here is that recipe and believe me it is worth every effort – it is nothing short of divine!!
280g caster sugar
80g cocoa powder
50g dark, bitter chocolate, chopped
1 double espresso (50ml)
1 teaspoon vanilla extract
2 large eggs
2 large egg yolks
3 tablespoons run
200g amaretti biscuits