Chocolate and Cinnamon Pudding: Sanguinaccio

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

1 cup unsweetened cocoa powder
2 cups sugar
1/3 cup all-purpose flour
4 1/2 cups milk
12 ounces semisweet chocolate, grated
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
5 tablespoons pine nuts, toasted under the broiler until light golden brown

Equipment

10 (6-ounce) ramekins

Mix the cocoa powder, sugar, and flour together and place in a mixing bowl. Slowly whisk in the milk to first form a paste and later to dissolve the dry ingredients into the milk. Place milk mixture into a large saucepan and, stirring constantly over medium heat, slowly bring to a boil.

Remove from heat, add chocolate, vanilla, and cinnamon, and stir to mix well and to melt chocolate. Fill the ramekins to 4/5 full, and allow to cool. Sprinkle each with toasted pine nuts and serve.