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Chocolate and chile pepper are a natural pair. In a pudding cake, they meld like old (actually ancient) boon companions who know exactly how to act together. Served warm, the pudding is more pudding-like. Later at room temperature, it's more cake-like. I recommend cherries in ouzo syrup as extra profit, but a dollop of cream alone suffices.
- Contributed by Pressurecookerrecipes Y-Group
- Source: Kuhn Rikon, Switzerland
- Excerpt from The Pressure Cooker Gourmet by Victoria Wise. ©2003, with permission from Harvard Common Press, 535 Albany Street, Boston, MA, 02118, www.harvardcommonpress.com
- This recipe is from the April 2003 Chef of the Month interview with Victoria Wise.
- Preparation time: 45 Minutes
- Serves 6 to 8 (a 1 quart size pudding cake)
- unsalted butter, for greasing the dish
- 1 dried ancho chile pepper
- 3 ounces semisweet chocolate, broken up
- 6 tablespoons (¾ stick) unsalted butter
- ½ teaspoon anise extract
- 1 tablespoon dry sherry
- 2 large eggs, separated
- ½ cup sugar
- pinch of ground cinnamon
- 2 tablespoons all-purpose flour
- ½ cup crème fraîche or lightly whipped heavy cream, for garnish
- Lightly grease a 1-quart soufflé dish or heatproof glass bowl.
- Set a trivet in the pressure cooker and pour in 2 cups water.
- Tear open the ancho chile, remove the stem, and scrape away the seeds.
- Place the chile in a small saucepan with water barely to cover and bring toa boil.
- Simmer for 5 minutes, remove from the heat, and set aside for 30 to 45 minutes to soften.
- Scrape the pulp off the skin and discard the skin.
- Mash the pulp with 2 tablespoons of the soaking liquid. Set aside.
- Combine the chocolate, butter, anise extract, and sherry in a small saucepan or microwave bowl.
- Heat on medium-low on the stove top or microwave on high until the chocolate is soft but still holds its shape, about 3 minutes either way. Set aside.
- Beat together the egg yolks and sugar in a medium-size bowl until beginning to turn pale yellow.
- Whisk in the cinnamon, flour, ancho pulp, and chocolate mixture.
- In a clean bowl, beat the egg whites until soft peaks form and fold into the batter.
- Pour the batter into the soufflé dish and cover with aluminum foil,pinching around the edges to seal.
- Set the dish on the trivet in the pressure cooker, lock on the lid, and bring to pressure over high heat, 3 to 4 minutes.
- Reduce the heat to low and cook for 25 minutes.
- Remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from you face, gently release any remaining pressure.
- Remove the lid and lift off the foil with kitchen tongs.
- Let sit until cool enough to handle.
- To serve, scoop the pudding cake onto individual plates and garnish with a dollop of crème fraîche.
- Or set aside at room temperature and leave out overnight without refrigerating.
- Serve the next day without reheating.