Coco a la Budino

2 Sep

When I went to visit Dax and his family in Minnesota last summer, my life changed. On my first night, we had an incredible dinner together. Dax’s mother, who I heard was a master chef, truly blew me away with her rustic bruschetta and steak frites. My taste buds were in heaven and I thought that this dinner could not get any better…UNTIL SHE PRESENTED THE WORLD’S BEST CHOCOLATE DESSERT: COCO A LA BUDINO (aka warm brownie pudding).

For those of you who know me, I tend to overexaggerate. But when I tell you that this is the world’s best chocolate dessert, I mean every word of it. As soon as the ooey gooey, rich, incredibly dense, and decadent chocolate goodness came out of the oven, we were a heaping portion topped with a large scoop of smooth, vanilla ice cream. Think of a mix between a molten chocolate cake and a flourless chocolate brownie (I am salivating as I try to describe this dessert right now).

Before my visit, Dax had told me about this dessert and how he would literally eat it out of the baking dish with a spoon. And that is exactly what we did together during my visit. You have to give this recipe a try! This is so simple to make and turns out to be an impressive dessert. Thank you to Taylor, Dax’s sister, who shared with us her special recipe! We put our own twist on the dessert by adding warm raspberry coulis. Enjoy!

Coco a la Budino

(Adapted from Ina Garten’s Brownie Pudding)


2 lbs (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Raspberry coulis:

  • 2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice

Vanilla ice cream, for serving

Let’s begin! 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.

First, let’s make the raspberry coulis! In a medium saucepan over medium-high heat, bring the raspberries and sugar to a boil. Stir constantly until the mixture starts to thicken (15 minutes). Press the coulis through a strainer, discard seeds and skins. Stir in the lemon juice and set aside to cool.

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, 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 half the brownie mixture into the prepared dish. Then pour the raspberry coulis. Top it off with the rest of the brownie mixture, spreading evenly. Place this in a larger baking pan and add very hot water to the pan until it comes halfway up the side of the dish. 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, but don’t worry! This dessert is between a brownie and a pudding. Allow to cool and serve with a generous scoop of vanilla ice cream. Molto bene!


One Response to “Coco a la Budino”

  1. Three Asian Girls September 3, 2010 at 2:23 am #

    OMGGGGG I’m definitely trying this out!

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