I can't really explain it, part pudding, part brownie, part cake and all gluten free too.
And yum, chewy chocolaty goodness.
A co-worker brought this in for my birthday, and the whole gang loved it. I've been meaning to blog it forever. I actually think this would be a great summer dessert as the chocolate cake ("stuff") is chilled before serving.
Preheat the oven to 350 degrees. Grease and flour an 8” square pan.
1 Bar (4 oz) of Baker German Chocolate (48% cacao/sweetened-green packaging)1 cup Evaporated Milk1/2 Cube Butter (1/4 cup)1 tsp Vanilla Dash of salt2 eggs3 Tbsp Cornstarch1 ½ cups Sugar
Melt the chocolate and butter in a double boiler. Beat the eggs, sugar, cornstarch and vanilla together. Stir the milk with the butter and chocolate mixture. Combine all ingredients and bake for 50 minutes, or until the top cracks. It will feel a little like gel, but will firm as it cools. Chill and serve with whip cream, and sprinkles, if desired.
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