Recipe

Hosted By
DnD

		Chocolate Custard Corn Pone with Freshly Whipped Cream
		Serving Size - 7
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

1 tablespoon unsalted butter, plus extra for the pan

7 ounces semisweet chocolate, coarsely chopped

1/2 cup all-purpose flour

1/2 cup white cornmeal

3/4 cup sugar

1 tablespoon ancho chile powder

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

2 cups whole milk

1 cup heavy cream

6 large egg yolks

FRESHLY WHIPPED CREAM:

1 cup heavy cream

2 tablespoons sugar

1 teaspoon pure vanilla extract

FRESHLY WHIPPED CREAM - Whip the heavy cream, sugar, and vanilla in a large bowl with an electric mixer on medium-high speed until soft peaks form. TO MAKE CORN BREAD - Set a rack in the middle of the oven and preheat the oven to 375 degrees F. Lightly butter a 9-inch square cake pan. Line the bottom with parchment paper. Melt 3 ounces of the chocolate and the 1 tablespoon butter in the top of a double boiler over barely simmering water, or in a microwave. Remove from the heat and let cool. Whisk together the flour, cornmeal, 1/4 cup of the sugar, the ancho powder, baking powder, and salt in a large bowl. Whisk together the whole eggs, buttermilk, and cooled chocolate mixture in a small bowl, add to the flour mixture, and whisk until just combined. Spread the batter evenly in the prepared pan. Bake for about 20 minutes, or until set and a tester comes out clean. Let cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish. Reduce the oven temperature to 325 degrees F. To make the custard, melt the remaining 4 ounces chocolate in the top of a double boiler over barely simmering water, or in a microwave. Remove from the heat and let cool. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a simmer over medium heat. Meanwhile, put the remaining 1/4 cup plus 3 tablespoons sugar and the egg yolks in a large bowl and whisk until pale. While gently whisking the yolks, drizzle the hot cream mixture over them so that they are gradually warmed up. Whisk in the melted chocolate. - Using a fine-mesh strainer, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the.baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for about 40 minutes, or until set around the sides but still loose in the center. Remove from the oven and let cool slightly. Serve warm with freshly whipped cream.