Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- unsalted butter, for greasing the dish
- 1 dried ancho chile pepper
- 3 ounces semisweet chocolate, broken up
- 6 tablespoons (¾ stick) unsalted butter
- ½ teaspoon anise extract
- 1 tablespoon dry sherry
- 2 large eggs, separated
- ½ cup sugar
- pinch of ground cinnamon
- 2 tablespoons all-purpose flour
- ½ cup crème fraîche or lightly whipped heavy cream, for garnish
Directions
Lightly grease a 1-quart soufflé dish or heatproof glass bowl.
Set a trivet in the pressure cooker and pour in 2 cups water.
Tear open the ancho chile, remove the stem, and scrape away the seeds.
Place the chile in a small saucepan with water barely to cover and bring toa boil.
Simmer for 5 minutes, remove from the heat, and set aside for 30 to 45 minutes to soften.
Scrape the pulp off the skin and discard the skin.
Mash the pulp with 2 tablespoons of the soaking liquid. Set aside.
Combine the chocolate, butter, anise extract, and sherry in a small saucepan or microwave bowl.
Heat on medium-low on the stove top or microwave on high until the chocolate is soft but still holds its shape, about 3 minutes either way. Set aside.
Beat together the egg yolks and sugar in a medium-size bowl until beginning to turn pale yellow.
Whisk in the cinnamon, flour, ancho pulp, and chocolate mixture.
In a clean bowl, beat the egg whites until soft peaks form and fold into the batter.
Pour the batter into the soufflé dish and cover with aluminum foil,pinching around the edges to seal.
Set the dish on the trivet in the pressure cooker, lock on the lid, and bring to pressure over high heat, 3 to 4 minutes.
Reduce the heat to low and cook for 25 minutes.
Remove from the heat and let sit for 10 minutes to finish cooking.
With the steam vent pointed away from you face, gently release any remaining pressure.
Remove the lid and lift off the foil with kitchen tongs.
Let sit until cool enough to handle.
To serve, scoop the pudding cake onto individual plates and garnish with a dollop of crème fraîche.
Or set aside at room temperature and leave out overnight without refrigerating.
Serve the next day without reheating.