Ingredients
Equipment
Instructions
Combine Dry Ingredients:
- In a medium saucepan, sift or whisk together the sugar, cocoa powder, cornstarch, and salt. This is a crucial step to ensure there are no lumps in the finished pudding.⅓ Cup Sugar, ⅓ Cup Cocoa Powder, 3 Tbsp Cornstarch, ¼ Tsp Salt
Whisk in the Milk:
- Gradually pour the milk into the saucepan while whisking continuously. Keep whisking until the mixture is completely smooth and there are no dry pockets or lumps remaining.2 ½ Cup Milk
Cook the Pudding:
- Transfer the saucepan to medium heat.
- Stir Constantly: Stir the mixture continuously and scrape the bottom of the pan to prevent scorching.
- Thicken and Boil: Continue to cook until the mixture thickens significantly and comes to a gentle boil. Once it starts boiling, continue to whisk and let it boil for one full minute to ensure the cornstarch is fully cooked and activated. This prevents a starchy taste.
- Remove the saucepan from the heat.
Add the flavors:
- Add the butter and vanilla extract to the hot pudding.20 G Unsalted Butter, ½ Tsp Vanilla
- Whisk until the butter has completely melted and the mixture is silky smooth.
Assemble the Layers:
- In a small rectangular dish (like a loaf pan or 8x8 square), place a single layer of plain biscuits.18 Plain Biscuits
- Pour a portion of the warm chocolate pudding over the biscuits and spread evenly.
- Repeat the layers until you have used all the ingredients, ending with a layer of pudding.
- Top it Off: Sprinkle crushed biscuits over the top for a rustic crunch.
Chill and Set:
- Allow the cake to cool to room temperature on the counter. Once cool, transfer to the fridge for at least 4 hours (overnight is best!) to allow the biscuits to soften and the pudding to set firmly.
Nutrition
Notes
The Biscuit Count: Depending on the size of your dish, you may find you need a few more or fewer than 18 biscuits. Aim for at least 3-4 layers of biscuits to get that beautiful "striped" look when you slice it.
Avoid the "Skin": If you aren't using crushed biscuits on top, press a piece of plastic wrap directly onto the surface of the pudding while it cools to prevent a "skin" from forming.
The Liquor Twist: If using whiskey or rum, add it after the pudding is off the heat (along with the butter) to keep the flavor from evaporating.
Serving suggestions:
Serve with a dollop of whipped cream or a few fresh raspberries to cut through the rich chocolate.
