0.0 – 0 reviews • Roasted Vegetable
| Total: |
1 hr 10 min |
| Prep: |
30 min |
| Cook: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 3 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon unsalted butter
- 1/2 cup flour
- 1/2 cup white cornmeal
- 1/4 cup sugar
- 1 teaspoon pure ancho chile powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- Custard, recipe follows
- 4 ounces semisweet chocolate, coarsely chopped
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 6 egg yolks
Instructions
- Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat.
- Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
- Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate.
- Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
464 |
| Total Fat |
26 g |
| Saturated Fat |
15 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
2 g |
| Sugar |
37 g |
| Protein |
9 g |
| Cholesterol |
201 mg |
| Sodium |
218 mg |