Wednesday, 14 August 2013

Marie Chocolate Pudding




Just lovely.... not else comes to mind when I think about this dessert. It is for me, a perfect balance of chocolate and butter biscuits, not too sweet and not to rich. Which is rather dangerous for me as I managed to eat at three quarters of the cakey pudding alone, without helpers.

I should not however, no one else in the house enjoyed it as much as me. Some thought the biscuits should be more crunchy and some recommended more chocolate. I suggest you make this to your liking, if you prefer more chocolate, use less biscuits and more chocolate in between the layers and if you prefer more of a crunch, consider adding more nuts or less soaking.

The original recipe came from Farwin at Love and Other Spices. I love her blog and after trying out her recipe, I know I'll be returning for more!

The only things I changed from the original recipe was the amount of biscuits used and the cream. There was no specified amount in weight and I ended up using 2 1/2 packets of Tea Biscuits (rectangular shape) instead of the 1 packet she listed. I also bought the wrong cream home which was thick cream instead of whipping, I used the thick cream and didn't whip it and the result came out great!

Here is the recipe -


Ingredients

100g cooking chocolate pieces
3 packets of Tea or Marie biscuits
250ml whipping cream or 250ml thick cream
100g butter, room temp
2 eggs, separated 
1/2 C castor sugar
1 1/2 TBSP cocoa powder
1/2 milk to soak biscuits
Chopped cashews

- Melt the chocolate in the microwave stirring every 30 sec until melted.
- Allow chocolate to cool slightly then whisk in egg yolks quickly, leave to cool.
- Whip cream until it holds its shape (no need to whip if using thick cream) and then combine with chocolate mixture. 
- Cream butter and half the sugar until light and creamy then add choc mix and sifted cocoa. 
- Whisk egg whites until they begin to peak then add remaining sugar. Continue to whisk until it becomes a glossy white.
- Fold egg whites into choc mixture. 
- Line a rectangular baking tray with baking paper. 
- Dip tea biscuits in milk and make a base layer in the tray, then spoon over and spread the chocolate mixture followed by the cashews. 
- Make the second layer, first with the milk dipped biscuits, then chocolate mix and then cashews. I made around 4 layers, this may changed depending on the tray size and the amount of chocolate mixture you use in between. 
- End with chocolate layer on top and sprinkle with a few cashews. 
- Refrigerate overnight, this dessert gets better with age. 





Next time I may try adding some mint chips in between or even some fresh strawberries!

Get creative and have fun!

Melanie xo