Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Mario Batali

Chocolate and Cinnamon Pudding: Sanguinaccio

All recipes copyright 2000, Mario Batali. All rights reserved.

Show: Molto MarioEpisode: Sorrentine Trattoria

  • Cook Time

    30 min

  • Level

    Easy

  • Yield

    10 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
30 min
Total:
50 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Chocolate and Cinnamon Pudding: Sanguinaccio
Rated: 5 stars out of 51 Review
Advertisement
Advertisement