1. Preheat the oven to 350 F, with a rack in the center. Butter ramekins or mold well

2. Combine the chocolate and coconut milk in a small saucepan over medium heat. Stir occasionally until the chocolate is partially melted. Remove from the heat and stir until completely smooth.

3. In a bowl, beat the eggs well. Whisk in the chocolate mixture; fold in the cake cubes. let the mixture stand for 15 minutes to absorb some of the liquid.

4. Transfer the mixture to the prepared pan. Cover the top with a buttered sheet of foil, buttered side down. Set the pan in a roasting pan and place in the oven. Pour in enough hot tap water to reach about halfway up the sides of the pan.

5. Bake until the pudding is nearly set, but still slightly wobbly, about 35 minutes (the timing can vary based on the size and depth of the pan; do not overbake).

6. Carefully remove the pan from the water bath and cool to lukewarm on a wire rack. Sprinkle with confectioners' sugar, and serve warm, with a little lemon sauce (rasberries or pineapple would also be good).

Temperama

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Source: High on the Hog

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