How to make
Beat the cocoa well with the milk, so that there are no lumps. The orange peels (without the white parts) and crushed dark chocolate are added to them.
Place them on moderate heat and stir at all times, until the chocolate has melted and is almost near its boiling point.
Crumble the stale bread or sponge cake into the mixture and mix everything well, until it turns into fine crumbs. It can also be strained, in order to make the mixture smoother.
Remove it from the heat and leave it to cool to just a little over body temperature. Then add the eggs, which have been beaten with the sugar and starch.
If you use stale bread, the amount of sugar is 5.3 oz (150 grams), but if you choose to use a sponge cake for the chocolate pudding, then reduce the amount of sugar to 3.5 oz (100 grams).
Pour the egg mixture over the chocolate mixture and mix until a homogeneous mixture is obtained. The orange peels are separated.
In a pudding mold, drizzle a lot of the caramel topping or maybe homemade caramel.
Pour the chocolate mixture and place the mold in another baking pan with water.
This way, the fragrant pudding is baked in a water bath for about 1 hour at 320°F (160 degrees). You can tell when it's ready as soon as it touches the surface and it is firm.
The finished chocolate dessert is left to cool and it is stored in the refrigerator for 2 hours.
Turn it over onto a serving platter and serve it.
A wonderful chocolate treat for both young and old!
Enjoy the oven-baked chocolate pudding with caramel.
