From Chef William at ABC Newschannel 36
Serves 18 (full portions)
2 ¼ C. flour
2 Tbsp. Baking powder
snarch of salt
¾ C butter
3 oz chocolate chips
1 ½ C sugar
1 tsp vanilla
10 oz brown sugar
8 oz white sugar
6 Tbsp. Cocoa powder
2 pkg. White Chocolate Instant Pudding
1 qt. heavy cream
1 C. raspberry puree
Preheat oven to 350°. Use 2 – 9”x13” baking pans coated with a no stick cooking spray.
Sift the flour, baking powder, and salt into a mixing bowl. Set aside. Melt the butter, chocolate, and sugar double-boiler style, stirring occasionally. Remove bowl from the heat and add to the flour mixture and stir well. Stir in the milk and vanilla. Mix well (a wooden spoon works best). Then, divide mixture into the two sprayed baking pans.
For the pudding topping: Prepare a 12 C. pot of coffee (typically 48oz.), pour java into a medium sauce pan and reduce to 32oz. / 1 qt. Allow to cool.
Mix together the brown sugar, sugar, and cocoa powder in a bowl, then sprinkle this mixture over the pudding mixture evenly between the two pans. Pour the reduced coffee evenly over the surface of each pudding pan, but be gentile so as not to disturb the even surface.
Bake for 40 minutes or until the pudding has risen and set up. The coffee mixture will have formed a rich and creamy sauce underneath.
As you pudding bakes, prepare the whipped cream. Follow the package directions of the White Chocolate Instant Pudding, but use both packages blended with a quart of heavy whipping cream and one cup of raspberry puree.
The pudding can be served warm from the oven with raspberry whipped cream and for a great wine pairing, try it with Logan Ridge Rose of Cabernet Franc… Enjoy!