INGREDIENTS

INSTRUCTIONS

Set a rack in the middle of the oven and preheat the oven to 375
degrees.  Lightly grease a 9-inch round cake pan. Line it with a disk
of  parchment paper or buttered waxed paper.  Melt the chocolate and
butter in the top of a double boiler over  barely simmering water or in
a small bowl set over a saucepan of just  simmering water. Remove from
the heat.  Put the flour, cornmeal, sugar, chile powder, baking powder,
and salt  in a large bowl and stir together with a whisk. Stir in the
eggs and  buttermilk, then stir in the chocolate mixture.  Spread the
batter evenly in the prepared pan. Bake for 20 minutes, or  until set
and a tester comes out clean. Cool in the pan on a wire  rack.  Break
the corn bread into 1-inch chunks. Spread in a shallow 2-quart  baking
dish.  CUSTARD  Preheat the oven to 300 degrees. Melt the chocolate in
the top of a  double boiler over barely simmering water or in a small
bowl set over  a saucepan of just simmering water. Remove from the
heat.  In a medium heavy-bottomed saucepan, combine the milk, cream,
and 1  tablespoon of the sugar and bring to a scald.  Meanwhile, put
the remaining sugar (1/4 cup plus 3 tablespoons) and  the egg yolks in
a large bowl and whisk just to blend. While gently  whisking the yolks,
drizzle the hot cream mixture into them so that  they are gradually
warmed up.  Whisk in the melted chocolate.  Using a fine sieve, strain
the custard over the corn bread chunks.  Wiggle the chunks around so
they are well soaked. Place the baking  dish in a roasting pan and add
enough hot water to come halfway up  the sides of the dish. Bake for 40
minutes, or until the custard is  set.  Serves 6 to 8.  Converted by
MC_Buster.  Per serving: 4179 Calories (kcal); 261g Total Fat; (54%
calories from  fat); 76g Protein; 419g Carbohydrate; 2241mg
Cholesterol; 1704mg  Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 1/2
Lean Meat; 0  Vegetable; 0 Fruit; 49 Fat; 18 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0052  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4149
Calories From Fat: 2179
Total Fat: 252.5g
Cholesterol: 2042.3mg
Sodium: 1785.2mg
Potassium: 1570.9mg
Carbohydrates: 430.8g
Fiber: 16.5g
Sugar: 183g
Protein: 76.7g