Chocolate bisquit budino

Ingredients for a plum cake mold

120 g of Chocolate Osvego or chocolate bisquits
350 ml milk
150 ml heavy cream
150 g sugar
40 g cocoa
15 ml dark rum

4 eggs

For chocolate glaze:

100 g extra dark chocolate, chopped
50 ml milk
red currants
wild mint

Preheat oven to 180 °. Crush the bisquit until you get a powder, mix them with the cocoa powder. In a large bowl beat together the eggs with the sugar , add now the the powder of cookies and cocoa, gradually, stirring well. Add gradually the milk and the cream, stirring well, finally add the rum: we should obtain a smooth and homogeneous mixture. Pour it into a plum cake mold lined with parchment paper. Place it in a slightly larger baking dish filled with hot water, and bake it in a bain-marie at 180° (350°F) for 30 minutes: it will be still very soft, place it in the fridge for 3 hours at least, until firm.
Make the chocolate glaze: heat the milk in a pan until almost boiling, turn off the heat, add the chopped chocolate ,mix to get a very smooth chocolate sauce. Add now the rum and mix again. Let it cool for 5 minutes before pouring on the budino. Serve the chocolate budino with red currants-

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