Servings: 6

1 stick (8 tablespoons) butter 1 stick (8 tablespoons) butter
4 ounces bittersweet chocolate, chopped 4 ounces bittersweet chocolate, chopped
1 cup all-purpose flour 1 cup all-purpose flour
½ cup unsweetened cocoa powder ½ cup unsweetened cocoa powder
¼ teaspoon salt ¼ teaspoon salt
1¼ cups granulated sugar 1¼ cups granulated sugar
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
2 large eggs, at room temperature 2 large eggs, at room temperature
½ cup whole milk ½ cup whole milk
 
For optional chocolate sauce (alternate sauce recipe in Notes): subheading: For optional chocolate sauce (alternate sauce recipe in Notes):
6 oz evaporated milk 6 oz evaporated milk
2 tbsp whole milk 2 tbsp whole milk
8 oz dark cooking chocolate 8 oz dark cooking chocolate

Grease and flour a 1½-quart pudding bowl or a heatproof glass or ceramic bowl with a tight-fitting lid (grease and flour the lid as well). A similar size casserole dish with lid will work as well. If using the microwave make sure it's microwave-safe.
If steaming on the stove, place a rack or overturned shallow bowl in the bottom of a large pot, fill a third of the way with water, and set it to boil.
Melt the butter and chocolate in the microwave for 1 to 2 minutes and whisk until smooth. Set aside to cool.
Whisk together the flour, cocoa powder, and salt in a separate bowl.
Whisk together the sugar, vanilla, eggs, and milk until smooth. Whisk in the chocolate mixture until smooth. Add the flour mixture and mix with a wooden spoon until combined.
On the stove: Scrape the batter into the prepared bowl and smooth the top with a rubber spatula. Cover the bowl with the lid, making sure it is secure. Put the bowl in the pot, making sure the water reaches halfway up the sides of the bowl, put the lid on the pot and turn the heat to simmer. Boil for 3 hours, checking the water level every so often and adding more water if necessary. Remove the pudding from the pot and uncover. Cool for 30 minutes.
In the microwave: Spoon the mixture into the pudding basin, then smooth the surface with the back of a spoon. Loosely cover with plastic wrap (allow room for the wrap to inflate as the mixture rises) and microwave for five minutes. The pudding is done when a skewer inserted into the center comes out clean. Let stand for five minutes.
Make the sauce by placing the squares of chocolate in a bowl with the evaporated milk and the milk, then put the bowl over a pan of barely simmering water and allow the contents to melt, whisking from time to time until smooth and blended.
Slide a palette knife around the edge of the pudding bowl, then turn it upside down onto a serving plate. If the pudding is stuck, shake it back and forth to loosen it.
Serve warm with sauce, whipped cream or a scoop of vanilla ice cream.

Chocolate sauce recipe #2: Stir until melted: 4 tbsp milk, 4 tbsp cream, 1 tbsp golden syrup, 100g good-quality dark chocolate  Chocolate sauce recipe #2: Stir until melted: 4 tbsp milk, 4 tbsp cream, 1 tbsp golden syrup, 100g good-quality dark chocolate