Chocolate and Cinnamon Pudding: Sanguinaccio

Ingredients

• 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

Equipment:

• 10 (6-ounce) ramekins

Directions

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.

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