05/22/2026
Full recipe below! After several test variations settled on a recipe that reminds me of standing in her kitchen watching and helping her cook for that nights dinner. Super happy with it, I could eat this cake all day long.
Stellas pudding cake (Budino ai ciocolato)
1 Liter milk
25 g espresso (or a teaspoon instant)
100 g sugar
120 g dark chocolate
30 g cocoa powder
100 g Savoiardi
4 eggs
In a sauce pot stir together the milk, espresso and sugar, and bring to a light simmer
Melt chopped chocolate in the milk, and cocoa powder. Whisk to melt. Alternate to a rubber spatula to make sure no chocolate is burring on the bottom.
Crush the Savoiardi cookies into fine crumbs. When the chocolate mixture is back to a simmer, pour in the crushed Savoiardi and whisk again.
Whisk for the first 5 min to make sure all the cookies are dissolved and no lumps are left.
Simmer and lightly boil the mixture for around 15 min, scraping the bottom and whisk frequently until it has thickened into a pudding.
Take off the heat and transfer to a bowl or shallow dish. Place plastic wrap on the surface of the pudding and set in the fridge to cool.
Once the pudding is room temp or cooler, remove from the fridge and whisk in the eggs one at a time.
Heat oven to 375 with a large roasting pan or baking sheet filled with about 1in of hot water. Butter a springform pan and wrap the outside in aluminium foil to prevent water from seeping in. Pour pudding into the pan and bake in the water bath for about 45-50 min or until the cake has a very small wiggle to it but isn’t visible liquid.
Remove cake from water bath and set the springform in the fridge until completely cooled before removing the springform ring. Serve with very lightly sweetened whipped cream and optional maraschino or chandied cherries.
