Prep Time: 15 minutes
Cook Time: 2 hours 35 minutes
Chocolate Pudding Cakes with Chocolate Ganache Glaze
INGREDIENTS
Make-Ahead: Cake batter can be made up to 3 days ahead, covered and refrigerated. Cakes can be cooked in
water bath and cooled to room temperature up to 2 days before serving. Rewarm cake (in jars) in a water bath
set to 180°F for 20 minutes.
Cake:
1 tbs unsalted butter, softened
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour, sifted
3/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1/3 cup buttermilk
Glaze:
1/2 cup heavy cream
2 oz semisweet chocolate (60% cacao), finely chopped
2 tbs unsalted butter, diced, softened
Special Equipment
Four 8-oz wide mouth mason jars with lids
Serves: 4
METHOD
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Place Sous Vide Cooker in a water bath and preheat to 200°F. Generously brush inside of jars with butter.
Meanwhile, in a small saucepan, bring 1/3 cup water to a simmer. Add cocoa powder and whisk 1 minute, or until mixture
has thickened slightly. Set aside to cool.
In a medium bowl, whisk flour, baking soda, and salt. In another medium bowl, whisk sugar, oil, egg, and vanilla to blend.
Add flour mixture in 3 additions, alternating with buttermilk between each addition. Whisk in cocoa powder mixture.
Divide batter among prepared jars and tightly secure with lids. Each jar should be no more than half full. Submerge jars
in water bath and cook 2 1/2 hours, or until cakes spring back when gently pressed and a toothpick inserted into center
of cakes comes out clean. Using tongs, carefully remove jars from water bath and cool slightly.
In a small saucepan, bring cream to a simmer. Remove from heat and add chocolate. Let sit for 5 minutes. Whisk ganache
until smooth. Whisk in butter. Set aside. If ganache becomes too thick, gently rewarm over low heat for about 30 seconds,
or until it is a pourable consistency.
Slide cakes out onto small plates. Drizzle ganache over cakes and serve.
Meanwhile, to make ganache and serve:
To make pudding cakes:
19
20
