Chocolate Pudding

Number of servings: 10 to 15 Difficulty: Medium Time: 50 minutes In summer or winter, with rain or sun, this pudding is for all Saturdays of life. Bathed in melted chocolate, with impalpable sugar, dulce de leche or simply warm when it comes out of the oven, it is a journey to the world of deep chocolate from which no one has wanted to return. Ingredients: - Butter, 125 grs. - Impalpable sugar, 250 grs. - Essence of vanilla, 1 tbsp. - Eggs, 3 u. - Leavening flour, 230 grs. - Baking powder, 10 grs. - Milk, 50 ml. - Cocoa powder 100 grs. - Cornstarch (corn flour), 30 grs. For the budinera: - Butter, 10 grs. - Impalpable sugar, 2 tablespoons. Preparation: Beat the butter with the icing sugar until it forms a cream. Add the vanilla essence, two eggs, half the sifted flour and the baking powder. Mix until unified and then add the milk, cocoa, other egg and the remaining flour. Mix again until a uniform cream is formed. Stir for another two minutes with an electric mixer and place in a pudding pan (or savarin mould) previously smeared with butter and sprinkled with icing sugar (yes, icing sugar!). Cook 30 to 35 minutes in the oven at 180 degrees Celsius.