Chocolate Eve’s Pudding with Bitter Chocolate Sauce



Tiba-tiba suamiku nyuruh bikin sesuatu dari bukunya Jacqueline Bellefontaine. Katanya “Pasti enak Ma”. Gue bongkar-bongkar lagi isi bukunya. Emang banyak ternyata yang sedapp n blum gue bikin. Maklum deh, sekarang keranjingan beli buku kuliner. Jadi banyak resep-resep menggoda yang terlewat. Ga terasa, buku gue udah segini aja loohhh..baru juga 6 bulan belajar memasak. .yah segini sih belum seberapa lah dibanding temen-temen lain sang kolektor buku kuliner yang serius.

Trus..kembali ke buku Bellefontaine, begitu membuka halaman berikutnya, gue langsung ngeces melihat photo yang tersaji. Waahh harus dicoba nih. Ide yang brilian. Buah disusun, disiram selai, kemudian disiram adonan sponge cake, dioven. Trus terakhir, dihidangkan dengan bitter chocolate souce. Hmmm..

Ketika dioven, wangi apel panggang-nya menyebar ke seluruh penjuru dapur.

Oya, gue bikin satu kesalahan. Karena ga yakin mangkuk 1.1 liter gue itu bisa dioven apa ngga (tulisannya cuma bisa dimicrowave dan dishwasher..padahal microwave sekarang kan banyak yang bisa jadi oven juga, bisa bake maksudnya), jadilah gue pake loyang pie dari kaca ukuran 1.6 liter. Sok yakin aja..

Jadinya susunan buah ketipisan, juga lapisan sponge cakenya. Hoaaaa..mustinya sih dimasukin ke bowl gitu..hoaaa…ya ga papa deh :-0

Trus..ga punya raspberry, gue ganti ama strawberry. Trus biar cocok, selainya juga gue ganti ama selai strawberry. Port gue skip.

Hasilnya..not bad. Masih keliatan kok sponge cakenya. Rasanya..seperti pie, tapi crust berganti dengan sponge cake. Lebih enakk, menurut lidah gue :-)


Chocolate Eve’s Pudding with Bitter Chocolate Sauce
Source : ‘What’s Cooking Chocolate by Jacqueline Bellefontaine’ book

Ingredients :
225 g / 8 0z fresh or frozen raspberries
2 eating apples, peeled, cored and sliced thickly
4 tbsp seedless raspberry jam
2 tbsp port (optional)

Sponge topping :
50 g / 1 ¾ oz / 4 tbsp soft margarine
50 g / 1 ¾ oz/ 4 tbsp caster (superfine) sugar
75 g / 2 ¾ oz cup self-raising flour, sieved (strained)
50 g / 1 ¾ oz white chocolate, grated
1 egg
2 tbsp milk

Bitter chocolate sauce :
90 g / 3 oz dark chocolate
150 ml single (light) cream

Directions :

Place the apple slices and raspberries in a shallow 1.1 litre / 2 pint / 5 cup ovenproof dish.

Place the raspberry jam and port (if using) in a small pan and heat gently until the jam melts and combines with the port. Pour the mixture over the fruit.

Place all of the ingredients for the sponge topping in a large mixing bowl and beat until the mixture is smooth.

Spoon the sponge mixture over the fruit and level the top. Bake in preheated oven, 180 º C for 40 – 45 minutes or until the sponge is springy to the touch.

To make the sauce, break the chocolate into small pieces and place in a heavy-based saucepan with the cream. Heat gently, beating until smooth sauce is formed. Serve warm with the pudding.

Variation : Use dark chocolate in the sponge and top with apricot halves, covered with peach schnapps and apricot conserve.

6 thoughts on “Chocolate Eve’s Pudding with Bitter Chocolate Sauce

  • December 8, 2006 at 10:21 am
    Permalink

    buku2 kamu banyak ya…aku jg ngumpulin buku masak, cuma sekarang bingung naruhnya dimana, udah gak ada tempat! :)

    Reply
  • December 8, 2006 at 10:21 am
    Permalink

    Wow Anne… itu buku byk amat?
    Wkt pertama kali liat ta kirain foto rak buku di salah satu book shop, stelah baca… lha ternyata koleksi pribadi toooh. Apa yg terjadi 6 bulan lagi yah? Mmm pasti butuh rak buku yg super gede :)

    Reply
  • December 10, 2006 at 10:39 am
    Permalink

    wuiih Ne.. banyak jg bukunya! hehe..

    Reply
  • December 10, 2006 at 10:59 am
    Permalink

    Mba Eliza, adduuhh pengen mampir ke rumah Mba Eliza deh..pasti betah nongkrong lama-lama hehe..

    Reply
  • December 10, 2006 at 11:01 am
    Permalink

    Mba Vania, sekarang dah mulai direm Mba..soale blom pada dicobain resepnya hihi..

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *