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Chocolate Pudding With Candied Roses Recipe by Paula Deen

Moderate Level
105 MIN 75 Prep + 30 Cook
Servings
$ /Serving
Print
Moderate Level
105 MIN 75 Prep + 30 Cook
3 to 5 Servings
$ /Serving

Chocolate Pudding With Candied Roses Recipe by Paula Deen

Moderate Level
105 MIN 75 Prep + 30 Cook
3 to 5 Servings
$ /Serving

Ingredients

  • 2 3/4 cup granulated sugar, divided
  • 10 rose petals
  • 2 egg whites
  • 1 cup water
  • 1/2 teaspoon plus 1/4 teaspoon salt, divided, 1/2 teaspoon sifted
  • 3/4 cup plus 1/3 cup cocoa powder, divided, 3/4 cup sifted
  • 1/2 teaspoon baking powder, sifted
  • 1 1/8 teaspoon baking soda, sifted
  • 2 3/4 cup pastry flour, sifted
  • 1 cup mayonnaise
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 4 cup half-and-half
  • 2 oz chocolate
  • 1 vanilla bean
  • 1/3 cup cornstarch, sifted

Preparation

Chocolate pudding:

Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.

Devil's Food Cake:

Preheat oven to 360 degrees F.

In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.

The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.

Candied rose petals:

Heat your oven to 200 degrees F.

Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.

Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.

A viewer, who may not be a professional cook, provided this recipe. We have not tested this recipe and therefore, we cannot make representation as to the results.

Prep Time - 55 minutes

Inactive Prep Time - 20 minutes

Cook Time - 30 minutes

Yield - 3 to 5 servings

Difficulty - Intermediate

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