Recipe courtesy of Mario Batali
Chocolate and Cinnamon Pudding: Sanguinaccio
Total:
50 min
Active:
20 min
Yield:
10 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1/3 cup flour
  • 4 1/2 cups milk
  • 12 ounces semisweet chocolate, grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 5 tablespoons pine nuts, toasted under the broiler until light golden brown

Directions

Special equipment: 10 (6-ounce) ramekins

Mix the cocoa powder, sugar, and flour together and place in a mixing bowl. Slowly whisk in the milk to first form a paste and later to dissolve the dry ingredients into the milk. Place milk mixture into a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add chocolate, vanilla, and cinnamon, and stir to mix well and to melt chocolate. Fill the ramekins to 4/5 full, and allow to cool. Sprinkle each with toasted pine nuts and serve.

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