Turkish cuisine · Desserts & Sweets

Supangle (Istanbul Chocolate Pudding)

Istanbul chocolate pudding on a sponge base, cooked from milk, cocoa and butter and served chilled, turned out of its mold.

Ingredients · for 6 servings

• 1 l whole milk
• 60 g cornstarch
• 40 g cocoa powder
• 180 g sugar
• 100 g dark chocolate
• 40 g butter
• 1 sponge cake base
• 2 tbsp desiccated coconut

Instructions

1. Cut the sponge base into six rounds to fit the serving bowls, or break it into rough pieces, and set aside; coarsely chop the dark chocolate.
2. Mix the cornstarch, cocoa powder and sugar dry in a pot so the cocoa doesn't clump, then whisk in 300 ml of the cold milk until smooth.
3. Pour in the remaining milk and bring the mixture to the boil over medium heat, stirring constantly, for 8–10 min. until it visibly thickens and throws big, sluggish bubbles.
4. Remove from the heat, stir in the chopped chocolate and the butter until the cream is glossy and smooth.
5. Fill the bowls two-thirds full with the hot cream, lay the sponge on top, press down lightly until the cream rises at the edges, and smooth the surface.
6. Chill for at least 4 hrs., then turn out onto plates – the sponge is now on the bottom – and sprinkle with desiccated coconut.