This glutinous hybrid dessert candy is the ultimate comfort food. It contains award-winning sea salt caramel, along with chocolate, figs and tea. If you want to do the same the day before, clean the top of the pudding with warm caramel as soon as it comes out of the oven to get a sticky coating of candy.
Ingredients
- 1 tablespoon framboise liqueur, optional
- 1/2 cup all-purpose flour
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 2 cups sugar
- 3/4 cup good cocoa powder
- 4 extra-large eggs, at room temperature
- Seeds scraped from 1 vanilla bean
- Vanilla ice cream, for serving
Directions
- First, Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- Then, In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- Allow to cool and serve with vanilla ice cream.
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