1 know how some cookbooks call a recipe “Chocolate Indulgence"? Clie totally applies to th -y and moist that it doesn's need a sauce like most steamed puddings. Instead, serve it with whipped cream or pudding. Ie's Chocolate Pudding (continued) Dense and Fudgy Steamed Chocolate Pudding rick (8 ablespoons) bu hopped Fup all-purpose flow cup unsweetened cocoa powder 1. Grease and flour al quart pu owl oraheasproof glass cor ceramic bow! with a tight-fitting lid (grease and flour the id kas well as well) A similar size casserole dish with lid will w Place a rack or overturned shallow pot fill third ofthe way with water, and set tv boil. Mel the butter and chocolate in the microwave for Ito 2 minutes and whisk until smooth, Set aside to cool. Whisk together the fous, cocoa poweler, and salt in a separate bow! 2. Whisk together the sugar, vanilla, eggs, and milk until smooth Whisk in the chocolate mixture until smooth, Add the flour mix ture and mix with a wooden spoon until combined. Scrape the batter into the prepared bow! and smooth the top with a uber spatula, Cover the bow with the lid, 3. Put the bow inthe p aking sure itis secure up the sides of the bow. Boil for 3 hours, checki re water if necessary: Remove level every so often and ad the pudding from the pot and uncover. C tes, hen turn it upside down onto a serving plate to unmold. Ifthe pud- dling is stack, shake it back and forth to loosen it. Serve warm ‘with whipped eream or a scoop of vanilla ice cream. Serves 6 34 The Unofficial Harry Potter Cookbook