1 cup sugar
1/2 cup plus 2 tablespoons Deya’s Gluten-Free Cake Flour
1/2 teaspoon salt
2 1/2 cups milk
3 ounces unsweetened chocolate, chopped
3 egg yolks, beaten
1 teaspoon vanilla extract
2 tablespoons butter
1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon sugar
In the top of a double boiler, over boiling water, combine sugar, Deya’s Gluten-Free Cake Flour, and salt. Mix well.
Stir in milk.
Add chopped chocolate.
Continue to stir constantly, until mixture is smooth and thick; remove from heat. (Note the chocolate mixture will be smooth but will be striped with chocolate flakes).
Take 1 cup of the chocolate mixture and mix into the beaten egg yolks.
Add the egg mixture back to the chocolate mixture.
Return chocolate mixture to heat, and cook until pudding begins to boil.
Remove from heat and stir in vanilla and butter.
Pour pudding into serving dishes. Pudding will set immediately so must move quickly.
Refrigerate for at least 3 hours.
Optional: prepare whipped cream topping. Whip heavy cream, vanilla and sugar until stiff. Store in refrigerator until ready to use.
Serve as is or with a dollop of fresh whipped cream.