Chocolate pudding

Number of servings: 10 to 15Difficulty: MediumTime: 50 minutesIn summer or winter, rain or sun, this pudding is for every Saturday of life. Bathed in melted chocolate, with impalpable sugar, dulce de leche or simply warm when you leave the oven, it is a one-way trip to the world of deep chocolate from which no one has ever wanted to return. ingredients ፦ Butter, 125 grs.- Impalpable sugar, 250 grs.- Vanilla essence, 1 tbsp.- Eggs, 3 u.- Leaving flour, 230 grs.- Baking powder, 10 grs.- Milk, 50 ml.- Cocoa powder 100 grs.- Cornstarch (corn flour), 30 grs. For the puddgirl: - Butter, 10 grs.- Impalpable sugar, 2 tbsp. soup. Preparation: Beat the butter with the impalpable sugar until a cream.Add the essence of vanilla, two eggs, half the sifted flour and baking powder.Mix until unified and then add the milk, cocoa, the other egg and the remaining flour. Mix again until a uniform cream.Stir for two more minutes with electric mixer and place in pudding bowl (or savarin pan) previously smeared with butter and sprinkled with impalpable sugar (yes, sugar impalpable!).Cook 30 to 35 minutes in the oven at 180 degrees Celsius.