Yesterday, I spent the day like a “monkey doing a math problem,” because today is the last day of my first Wilton cake decorating class. This week’s challenge was to prepare a cake, fill it, and completely ice it on my own. Let’s just say that I had a little mishap when it came to the icing. While trying to figure out the measurements to produce the specific colors and consistencies of icing that I would need, I lost complete track of what I was doing. I felt like I was back in 10th grade math class, with the desire to bang my head on the desk over and over again in hopes of knocking myself unconscious, to avoid having to deal with anything math related. I finally gave up, and just decided to make an extra half batch of icing, which of course meant more measuring, but not before I noticed that the icing consistency with which I was covering the base of my cake with, was allowing the crumbs to go everywhere. I eventually gave up trying to eliminate crumbs, and used a toothpick to attempt to pick them all out of the icing. I think my concerns are pretty high when it comes to having a perfectly iced cake, and I’m just going to have to settle for mediocre this time around. The reward for my hard work in the kitchen was this chocolate pudding, which I used as a cake filling. Licking the bowl almost made up for the math I was forced to suffer through unsuccessfully.
- 3 Egg Yolks
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Dark Cocoa Powder
- 1/4 Teaspoon Instant Espresso Coffee
- 1/4 Teaspoon Kosher Salt
- 1/4 Cup Heavy Whipping Cream
- 3/4 Cup Milk
- 1 Tablespoon Vanilla
- 2-oz. or 1/2 of a 60% Cacao Bittersweet Chocolate Baking Bar, Chopped
- 1 Tablespoon Unsalted Butter
- Whisk eggs, sugar, cornstarch, cocoa, espresso, salt, and heavy whipping cream together in a medium bowl; set aside.
- Bring milk to a boil in a medium saucepan.
- Whisk the milk into the egg mixture very slowly, a little bit at a time.
- Clean the saucepan you used to boil the milk, with cold water.
- Pour the milk and egg mixture back into the saucepan.
- Whisk over medium temperature, until the mixture has thickened.
- Take the saucepan off of the heat, and continue whisking for 2 minutes.
- Transfer the mixture into a clean medium sized bowl.
- Add chopped chocolate, butter, and vanilla; whisk until completely incorporated and smooth.
- Cover the pudding with plastic wrap, and refrigerate for at least 4 hours before serving.
- If you pour the hot milk into the egg mixture too fast you risk scrambling the eggs. Work slowly, a little bit at a time, whisking constantly.
- Washing the saucepan in cold water prevents the pudding from scorching.
- Transferring the cooked pudding into a bowl before adding the final ingredients helps to insure that the pudding doesn’t continue cooking.
- Place the plastic wrap on top of the pudding; this will prevent the pudding from developing a skin on its’ surface.
- Serve with whipped cream and/or chocolate shavings.
- Add a tablespoon of Disaronno or Cointreau in place of, or in addition to the vanilla.
ORIGINALLY POSTED 03/07/2014
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