Chocolate Fettuccine Pudding
Published September 9, 2006
Jason Fulford for The New York Times. Food Stylists: Romana Raffetto and Jill Santopietro.
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon butter
5 ounces ricotta
3 large eggs, beaten
1 ½ cups sugar
2 ⅓ cups heavy cream
2 ⅓ cups whole milk
2 ounces bittersweet chocolate, cut into pieces
1 tablespoon plus 1 teaspoon cocoa powder
½ cup crème de cacao liqueur
2 teaspoons vanilla extract
⅛ teaspoon cinnamon
1 ½ pounds fresh chocolate fettuccine (see note)
⅔ cup shortbread or cinnamon cookie crumbs (optional)
Nutritional analysis per serving (12 to 16 servings)
77 grams carbs; 96 milligrams cholesterol; 568 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 1 gram trans fat; 2 grams fiber; 116 milligrams sodium; 12 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 ½ -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
- Step 2
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm.
Fresh chocolate fettuccine is available by special order at Raffetto's, 144 West Houston Street, (212) 777-1261. (It's best to call at least one day ahead.)
Private Notes
Comments
With no access to Raffetto's bakery, I made the chocolate fettuccine at home with a simple manual pasta machine, or you could use an electric mixer with a pasta attachment. It worked out well. It also possible to make this without chocolate pasta, using ordinary fettuccine, and adding extra bittersweet chocolate to your mixing bowl. Be sure to use the best bittersweet you can buy. Its a great recipe, fast and simple!
Can you share your recipe for chocolate fettuccine?
This got me abso drooling...omg; I remember my son-in-law making chocolate pasta years ago and it was over the top fantastic. Will try this asap...thanks!
Oh my! Chocolate Noodle Kugel!
If everything fails, it is great with just normal fettuccine too.
How much bittersweet chocolate must I add if I use ordinary fettucine?