Double Chocolate Pudding

• 2 1/4 cups whole milk, divided

• 1/2 cup granulated sugar, divided

• Pinch of kosher salt

• 2 tablespoons cornstarch

• 3 tablespoons unsweetened cocoa powder

• 1 large egg

• 2 large egg yolks

• 5 ounces semisweet or bittersweet chocolate, finely chopped

• 2 tablespoons unsalted butter, cut into pieces

• 1 teaspoon vanilla extract

• Lightly whipped cream, for serving

1. Gather the ingredients.

2. In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

3. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended.

4. Add the remaining 1/4 cup of milk and whisk until smooth.

5. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.

6. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

7. In a medium bowl, whisk the whole egg with the egg yolks.

8. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.

9. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

10. Strain the pudding into a medium heatproof bowl.

11. Add the chopped chocolate, butter, and vanilla; whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.

12. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (To prevent a skin from forming, press plastic wrap directly onto surface of pudding before chilling.) Serve with lightly whipped cream.

Make ahead

The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.

Jilebi

All Purpose Flour - 1 cup

Corn Flour - 1 tsp

Curd - 1/4 cup

Yeast - 1 tsp

Food Color - a pinch

Baking Soda - 1/4 tsp

Salt

Oil

Sugar - 2 cup

Saffron - 1 tsp

Cardamom Powder - 1 tsp

Lemon Juice

In a large bowl combine AP Flour, Corn Flour, Curd, Yeast, Food Color, Baking Soda, a pinch of Salt and 3/4 cup Water. Mix well and keep aside for 2 hours until the Batter ferments.

In a saucepan combine Sugar, Saffron and Cardamom Powder along with 2 cups Water. Mix well and bring to boil; allow the sauce to thicken like making Gulab Jamun. Stir in Lemon Juice at the end to avoid crystallization of Sugar. Keep warm on simmer.

Pour the prepared Jilebi Batter into a Ziploc bag and make a small hole in the tip of the bag. Quickly squeeze small rounds of Batter in medium hot Oil and deep fry until golden. Remove from heat and drop in warm Sugar Syrup for about 1 min. Transfer to a plate and allow the excess Syrup to drain.

Brooklyn Blackout Cake

For the Pudding:

• 186 g granulated sugar (about 6 1/2 ounces; scant 1 cup)

• 62 g dark brown sugar (about 2 ounces; 1/4 cup, plus 1 tablespoon)

• 36 g cornstarch (about 1 1/4 ounces; 1/4 cup)

• 11 g (about 2 tablespoons) Dutch-process cocoa powder

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• 1 3/4 cups (420 ml) whole milk

• 1 1/4 cups (300 ml) heavy cream

• 113 g (about 4 ounces) unsweetened chocolate, finely chopped

• 1 tablespoon unsalted butter (about 1/2 ounce; 14 g), cut into 4 pieces, chilled

• 2 teaspoons (10 ml) vanilla extract

For the Cake:

• Cooking spray

• 64 g Dutch-process cocoa powder (about 2 1/4 ounces; 3/4 cup)

• 192 g all-purpose flour (6 3/4 ounces; 1 1/2 cups)

• 1 teaspoon instant espresso powder

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 

• 1 1/2 teaspoons baking soda

• 1/2 teaspoons baking powder

• 227 g dark brown sugar (about 8 ounces; 1 cup)

• 66 g granulated sugar (about 2 1/3 ounces; 1/3 cup)

• 3/4 cup (180 ml) sour cream, room temperature

• 3/4 cup (180 ml) hot water

• 5 tablespoons (75 ml) vegetable oil

• 1 large egg, plus 1 large egg yolk

• 2 tablespoons (30 ml) vanilla extract

Directions

1. For the Pudding: Set a fine-mesh strainer over a large bowl and set aside. In a large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt until well combined. Gradually whisk in milk and cream until smooth. Set saucepan over medium heat and cook, whisking constantly and scraping the bottom and sides of the pan, until mixture thickens and begins to gently bubble, about 5 to 7 minutes. Once bubbling, continue to cook while whisking until cornstarch is fully cooked and no raw, starchy flavor remains, about 30 seconds. Remove saucepan from heat. Immediately add unsweetened chocolate and butter and whisk until chocolate is completely melted and smooth.

2. Immediately strain pudding through prepared fine-mesh strainer, using a flexible rubber spatula to press pudding through; discard any solids. Whisk in vanilla extract until incorporated. Press plastic wrap or parchment paper directly onto surface of pudding to prevent a skin from forming. Refrigerate until fully chilled and set, at least 4 hours or up to 3 days.

3. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Coat two 8-inch round cake pans with cooking spray and line bottoms with parchment paper rounds; set aside.

4. In a medium bowl, whisk together cocoa powder, flour, espresso powder, salt, baking soda, and baking powder until well combined; set aside.

5. In a large bowl, whisk together brown sugar, granulated sugar, sour cream, hot water, vegetable oil, eggs, and vanilla extract until smooth. Add dry ingredients and whisk just until combined and no dry pockets remain (batter will be loose).

6. Divide batter evenly between prepared pans and smooth tops with an off-set spatula. Bake until cakes are set and a toothpick or cake tester inserted into the center comes out with a few moist crumbs, 25 to 32 minutes.

7. Transfer pans to a wire rack and let cakes cool completely in pans, 1 to 1½ hours. Once cooled, invert cakes onto rack, remove parchment, and invert again so cakes are right side up. Cakes can be wrapped tightly and stored at room temperature for up to 2 days before assembling.

8. To Assemble Cake: Stir pudding briefly to recombine. Using a serrated knife and placing one hand flat on top of the cake to steady it, split each of the cakes horizontally, creating 4 layers total. Crumble one cake layer into fine crumbs and set aside.

9. Place one cake layer on a serving platter or cardboard cake round. Using an off-set spatula, spread about 1 cup (240 ml) pudding evenly over cake layer, then top with a second cake layer. Spread about 1 cup (240 ml) pudding over second layer and top with a third cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle reserved cake crumbs evenly over top and sides, pressing gently to help crumbs adhere. For cleaner slices, refrigerate cake, uncovered, for 1 hour to allow pudding to firm up before serving. After cake is chilled, slice and serve immediately. Alternatively, cover unsliced cake loosely with a cake dome and refrigerate until ready to serve.

Special Equipment

Fine-mesh strainer, large saucepan, two 8-inch round cake pans, off-set spatula, serrated knife

Make-Ahead and Storage

Chocolate pudding can be made up to 3 days in advance. Refrigerate with plastic wrap or parchment paper pressed directly onto the surface to prevent a skin from forming.Cake layers can be individually wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.

The assembled cake can be refrigerated in a cake dome for up to 1 day; beyond that, the pudding will begin to soften the cake layers.