Chocolate Pudding Cake (No-Gelatin) Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
3. In a bowl of melted unsalted butter, milk, and cocoa powder, add a little of the dough, mix, add to the main dough, mix, pour into an 18cm pan, and clear the air bubbles.
4. Bake in an oven preheated to 170 degrees for 35 minutes, cool, cut the top and bottom, cut into 3 pieces, and cut into 6cm pieces.
5. Put warm milk and agar powder in a pot, mix, and leave for 5 minutes.
6. Add condensed milk and mix, add cornstarch and cocoa powder, mix, put on low heat, stir, and simmer for about 5 minutes until thickened slightly.
7. Remove from heat, add dark couverture chocolate and unsalted butter, mix, sieve and cool to 40-45 degrees.
8. Put a sheet in a 7cm mold with a mousse on the bottom and wrap it on the bottom, pour the chocolate dough and put the sheet.
9. Repeat the filling in the mold and harden in the refrigerator for 2 hours.