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.”…”
- 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
- ½ cup all-purpose flour
- 4 eggs separated
- ⅓ cup sugar
- 4 to 6 servings
- 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.