Dark Chocolate Pudding (Schlackenkohle)

This dark chocolate pudding from the Ruhr Valley is commonly served warm with chilled vanilla sauce. “The Ruhr Valley was once Germany’s most important coal-mining region. Today most coal mines are closed, and the region had to reinvent itself with a new diversified industrial structure. The name of this pudding is a remnant of the coal-mining days — Schlackenkohle means “clinker.”…” — Nadia Hassani

Schlackenkohle
The Ruhr Valley was once Germany’s most important coal-mining region. Today most coal mines are closed, and the region had to reinvent itself with a new diversified industrial structure. The name of this pudding is a remnant of the coal-mining days—Schlackenkohle means “clinker.” It is served warm with chilled vanilla sauce ( see recipe ).
Course Dessert
Keyword Chocolate, Pudding
Region Ruhr Valley
Servings 6

Ingredients

  • 1 cup milk
  • 3 1-ounce squares semisweet chocolate broken into pieces
  • 1 tbsp unsweetened cocoa powder
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • salt
  • ½ cup all-purpose flour
  • 4 eggs separated
  • cup sugar
  • 4 to 6 servings

Instructions

  • Preheat the oven to 350 degrees F and grease a 2-quart round or oblong baking dish.
  • Heat the milk in a saucepan. Add the chocolate and stir until melted. Add the cocoa, butter, vanilla extract, and a pinch of salt. Bring to a boil, then whisk in the flour. Whisk vigorously until the mixture forms a thick paste that detaches from the bottom of the pan. Remove from the heat.
  • Beat the egg yolks with the sugar with an electric mixer until pale and creamy. Gradually add the chocolate mixture and mix well.
  • In a separate bowl, beat the egg whites with a pinch of salt until they stand in stiff peaks. Fold them into the pudding.
  • Pour the pudding into the prepared dish. Place the dish in a roasting pan or a large ovenproof dish and fill the larger dish with water to about two-thirds up the sides of the dish with the pudding. Put in the oven and bake for 90 minutes, or until set. Serve warm with chilled vanilla sauce.
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany