Chocolate Pudding With Candy Roses
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
46
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Cocoa Powder (sifted)1 tsp
Salt (sifted)1.75 cups
Sugar1 cup
Cornstarch (sifted)4 cups
Half-And-Half3
Eggs1 tsp
Vanilla Extract1 cup
Mayonnaise2.75 cups
Pastry Flour (sifted)1.125 tsps
Baking Soda (sifted)1 tsp
Baking Powder (sifted)1 cup
Water10
Rose Petals1 cup
Granulated SugarDirections:
1
Chocolate pudding: Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize
2
Begin to heat while stirring constantly to 180 degrees F
3
Add chocolate and cook, stirring, for 1 full minute
4
Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface
5
Cool immediately in refrigerator
6
Devil's Food Cake: Preheat oven to 360 degrees F
7
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage
8
Whisk in the vanilla extract and mayonnaise
9
Add the dry ingredients alternating with the water
10
Mix only until combined
11
Do not over mix
12
Spread onto a quarter size sheet tray which has been sprayed with nonstick spray
13
The cake is ready when it springs back when touched
14
When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds
15
Make the depth of the cake approximately 1/2 the depth of your molds
16
Candied Rose Petals: Heat your oven to 200 degrees F
17
Brush petals in egg whites, remove excess white and dredge in granulated sugar
18
Place petals on a sheet tray and insert into the oven
19
Turn the oven off and allow them to crisp but not color
20
Break into pieces reserving the best looking ones for garnish
21
Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals