Mexican Chocolate Pudding Cake

• 8 ounces bittersweet chocolate, cut into chunks
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/2 cup packed dark brown sugar
• 1/4 cup all-purpose flour
• 1 1/2 cups buttermilk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure maple extract
• 1 tablespoon apple pie spice
• 1 tablespoon finely ground coffee
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 cup heavy cream
• 1 to 2 tablespoons confectioners sugar
• Grated chocolate or unsweetened cocoa powder, for garnish

1. To make the pudding, in a food processor, finely grind the chocolate.
2. Add the butter, brown sugar, flour, buttermilk, eggs, vanilla and maple extracts, apple pie spice, coffee, baking powder, and a pinch of salt and process until the mixture is relatively smooth.
3. (There will still be tiny flecks of chocolate in the mixture.)
4. Pour the mixture into the slow cooker insert, cover, and cook on low for about 2 hours, or until the edges are set.
5. The center of the pudding will still appear to be somewhat uncooked, and this is fine.
6. Once the pudding is done, with a hand mixer or an immersion blender, whip the cream until frothy, then add a tablespoon or two of confectioners sugar (to taste).
7. Continue whipping until peaks form.
8. To serve, spoon a serving of the pudding cake into a bowl, then top with a dollop of softly whipped cream and garnish with grated chocolate.
9. Cold milk, hot coffee, or a glass of tawny port would be perfect with this pudding cake.

bittersweet chocolate, unsalted butter, brown sugar, allpurpose, buttermilk, eggs, vanilla, maple, apple pie spice, ground coffee, baking powder, salt, heavy cream, confectioners sugar, chocolate

Taken from www.epicurious.com/recipes/food/views/mexican-chocolate-pudding-cake-379705 (may not work)