Francois Payard's Chocolate Pudding Cake Recipe

The chef and owner of FP Patisserie shares a swoonworthy confection

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Photo: Iain Bagwell

Francois Payard’s Chocolate Pudding Cake

The chef and owner of FP Patisserie shares a swoonworthy confection

1¼ cup finely chopped semisweet chocolate
½ lb. (2 sticks) unsalted butter, softened
2/3 cup whole milk
1/3 cup sugar, divided
1 large egg yolk
1 tsp. pure vanilla extract
Cocoa powder for dusting

1. Place the chocolate and butter in a medium bowl and set aside.

2. Combine the milk and all but 1 tbsp. of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove from heat.

3. Whisk together the egg yolk and the remaining 1 tbsp. sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking to combine. Return the mixture to the saucepan, and cook, whisking constantly, until the mixture thickens slightly and just begins to bubble around the edges (reaching 183° on an instant-read thermometer).

4. Immediately pour the mixture over the chocolate and butter. Whisk until the chocolate is melted. Whisk in the vanilla.

5. Scrape the batter into a 6-in. round springform pan, and smooth the top with a rubber spatula. Cover with plastic wrap, and place in the freezer for at least 6 hours or overnight.

6. Remove cake from freezer, and let sit for 10 minutes before unmolding. Invert the cake onto a serving platter, and lightly dust the top with cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.

Makes: One 6-in. cake
Active time: 20 minutes
Total time: 30 minutes, plus chilling

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