Baker Sweet Maker - Shirl Gard
Old-Fashioned Chocolate Pudding
Author: Author: Shirl Gard
I had this pudding for dessert at a lunch about twenty years ago and never forgot it. The lunch was at Larry Forgione's "An American Place Restaurant" in New York City. His cookbook had just been published and I bought a copy that day at the restaurant. I felt extremely lucky when I opened the book and discovered that the recipe for Old-Fashioned Double Chocolate Pudding was included. This is a recipe that is great for individual servings in ramekins, (I like to use 4-ounce square ramekins) but is also good for cake fillings, as in Shirl's Brooklyn Blackout Cake.


  • 240 grams milk (1 cup)
  • 180 grams ½ & ½ cream (3/4 cup)
  • 90 grams heavy cream (1/4 cup + 2 Tablespoons)
  • 50 grams sugar (1/4 cup)
  • 50 grams egg (1 large)
  • 60 grams egg yolks (3 large)
  • 60 grams milk (1/4 cup)
  • 50 grams sugar (1/4 cup)
  • 20 grams cornstarch (2 Tablespoons)
  • 15 grams cocoa powder (2½ Tablespoons)
  • ¼ teaspoon fine sea salt
  • 100 grams semi-sweet chocolate, chopped (Ghiradelli)
  • 40 grams bittersweet chocolate, chopped (Ghiradelli 60%)
  • 30 grams unsalted butter, cut in small pieces
  • 10 grams Myers's dark rum (2 teaspoons)
  • 10 grams vanilla extract (2 teaspoons)
  • 1005 grams = Total 35 oz (2# 3 oz)
  1. COMBINE first four ingredients in a medium rondeau (or Dutch oven) and bring up to a boil.
  2. WHISK whole egg, egg yolks, and milk in a medium bowl until blended. In a separate bowl, whisk together the sugar, cornstarch, cocoa powder, and salt; then whisk the dry ingredients into the eggs.
  3. TEMPER the hot milk/cream into the egg mixture. Return to the pan and cook until the mixture thickens and comes to a low boil, whisking constantly. Let the mixture boil for about 2 minutes to cook the starch.
  4. REMOVE from heat, add the chopped chocolate, butter, rum, and vanilla extract; stir with whisk until the chocolate and butter are completely melted.
  5. PASS through a tamis or fine mesh strainer immediately into a stainless steel bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  6. COOL in ice bath to room temperature. The pudding will continue to thicken as it cools. Refrigerate overnight.
  7. MIX pudding with a hand blender until very smooth and shiny before using or serving. Don't omit this step; it makes a big difference in the texture, making it very silky.
  8. TO SERVE: POUR warm pudding into ramekins or cups. For 4-ounce ramekins, it will take about 100g (3½ oz) per ramekin. Top with whipped cream and chocolate shavings. Add a fresh raspberry (dusted lightly with powdered sugar), to each ramekin, if desired.
  9. TO USE FOR CAKE FILLING: Scale pudding into portions according to the number of layers in your recipe and the size of the cake. See scale below.
  10. CHOCOLATE PUDDING SCALE FOR CAKE LAYERS - For each layer, scale the pudding as follows: 6" (15 cm) CAKE = 100g (3½ oz) - 8" (20 cm) CAKE = 200g (7 oz) - 9" (23 cm) CAKE (23 cm) = 250g (8¾ oz) - 10" (25 cm) = 300g (10½ oz).
Recipe Ancestry Notes:
Recipe adapted from An American Place Cookbook by Larry Forgione (1996).
Recipe by ShirlGard at