Chocolate Orange Pudding

From http://www.goodlifeeats.com/2011/10/dark-chocolate-orange-pudding-recipe.html

¾ cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 ½ cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract
4-6 drops orange oil

Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.

Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.

Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. 

Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.

Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.

Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.

Serve with a dollop of whipped cream and chocolate shavings.

Chocolate Pudding Cake

Chocolate Pudding Cake (adapted from http://www.joyofbaking.com/puddings/ChocolatePuddingCake.html#ixzz1KTlvaxXq)

Pudding Sauce

1 1/2 cups boiling water

2 teaspoons instant coffee

1/3 cup granulated white sugar

1/3 cup light brown sugar

1/3 cup unsweetened cocoa powder

Cake

3/4 cup all-purpose flour

1/4 cup Dutch-processed cocoa powder

1/4 teaspoon salt

2 teaspoons baking powder

1 large egg

4 tablespoons unsalted butter, melted and cooled to room temperature

1/3 cup granulated white sugar

1/3 cup milk

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking dish.

Pudding Sauce: Stir the instant coffee into the boiling water. Set aside. In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

Cake: In a bowl, sift the flour with the cocoa powder, salt, and baking powder. In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Spread the batter evenly onto the bottom of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee mixture over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla or coffee flavored ice cream. Leftovers can be covered and stored in the refrigerator. Reheat in microwave.

Serves 8.