Chocolate and Cinnamon Pudding: Sanguinaccio
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/3 cup flour
- 4 1/2 cups milk
- 12 ounces semisweet chocolate, grated
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 5 tablespoons pine nuts, toasted under the broiler until light golden brown
- 10 (6-ounce) ramekins
Mix the cocoa powder, sugar, and flour together and place in a mixing bowl. Slowly whisk in the milk to first form a paste and later to dissolve the dry ingredients into the milk. Place milk mixture into a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add chocolate, vanilla, and cinnamon, and stir to mix well and to melt chocolate. Fill the ramekins to 4/5 full, and allow to cool. Sprinkle each with toasted pine nuts and serve.
All recipes copyright 2000, Mario Batali. All Rights Reserved.