I posted this early in the existence of the newsgroup, well before the creation of the archives. This recipe is good enough that it needs to be re-posted and kept in the archives. Karen Selwyn * * * * * * * Chocolate Pudding Cake Crust: 1/3 cup unsalted butter 2 ounces seimsweet chocolate 1 1/3 cups matzo meal 1/3 cup sugar Filling: 9 ounces semisweet chocolate, coarsely chopped 11 ounces cream cheese, room temperature 2/3 cup sugar 6 eggs, room temperature 4 teaspoons vanilla 1/3 cup whipping cream Topping: 1 1/2 cups whipping cream 1/4 cup powdered sugar 1/2 teaspoon vanilla For crust: Preheat oven to 350 degrees. Melt butter and chocolate in double boiler over gently simmering water. Stir until smooth. Mix in matzo meal and sugar. Press mixture into bottom and sides of 9-inch springform pan. Bake until firm, about 8 minutes. Refrigerate until well chilled. For filling: Preheat oven to 375 degrees. Melt chocolate in double boiler over gently simmering water. Stir until smooth. Set aside and cool slightly. Beat cream cheese and sugar until light and fluffy. Beat in eggs 1 at a time. Blend in vanilla. Beat in chocolate and whipping cream. Pour into crust. Bake until outside is firm and lightly browned but center is still soft when pan is shaken, 30-35 minutes. Refrigerate until well chilled. For topping: Beat whipping cream, powdered sugar and vanilla to soft peaks. To serve: Remove cake from springform. Set on platter. Spread whipped cream over top. Optional, garnish with chocolate curls. Source: GOURMET, n.d. (approximately the mid-1980s) Note: I have this vague feeling that the pastry chef at Square One restaurant in San Francisco is the creator of this recipe, but my recipe cards from that era don't contain lots of information about the source. Who knew we'd be sharing recipes on the internet a decade later?
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