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.

　　

Ingredients

serves 6

　　

Pudding

8 ounces bittersweet chocolate, cut into chunks

　　1/2 cup (1 stick) unsalted butter, cut into pieces

　　1/2 cup packed dark brown sugar

　　1/4 cup all-purpose flour

　　1 1/2 cups buttermilk

　　4 large eggs

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon pure maple extract

　　1 tablespoon apple pie spice

　　1 tablespoon finely ground coffee

　　1/2 teaspoon baking powder

　　Pinch of salt

　　1 cup heavy cream

　　1 to 2 tablespoons confectioner’s sugar

　　Grated chocolate or unsweetened cocoa powder, for garnish

　　

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.

　　Gourmet Vegetarian Slow Cooker