Chocolate Chipotle self-saucing pudding refined

Well, I keep playing around with my self-saucing pudding recipe. I want to balance the major flavors in this recipe. Right now, there is Molasses, Chocolate, Chipotle, and Beer. I wanted to sneak in some coffee in there as well. So I added three teaspoons of instant expresso coffee grounds. But I couldn’t really taste the coffee. I think that there is a bandwidth problem for taste. You can only fit so many flavors at one time. And the coffee was not intense enough to be seen with the molasses in the picture. I think I am calling this recipe complete at this point.

When I was processing the picture, I noticed quite a bit of difference between a single image and the HDR merged pictures. The single picture is washed out and has a yellowish tint to it.

Preheat your oven to 350 degrees Fahrenheit. Butter the sides of three 2-cup (4 1/2″ diameter, 2 1/2″ high) baking bowls. In a sauce pan, bring the following ingredients to a simmer:

1 3/4 cup (310 grams) Young’s Double Chocolate Stout beer
1/8 cup (84 grams) molasses
1/2 cup (95 grams) dark chocolate chips

Sift together (mixing well) the following ingredients in a bowl:

1/2 cup (59 grams) flour
1/2 teaspoon baking powder
1/4 cup (57 grams) sugar
1 tablespoon Hersey’s Special Dark cocoa powder
1/2 teaspoon Chipotle chile powder
1/4 teaspoon salt

Stir in the following ingredients to the mixture in the bowl until combined to a batter:

1/4 teaspoon vanilla extract
1/8 cup (27 grams) melted butter
1/4 cup (67 grams) milk

Divide the batter evenly into the three baking bowls. Move the pan to the oven. Pour the boiling liquid from the sauce pan over the batter. Bake for 30 minutes.

Note: I get a little bit A.R. when dividing the batter and liquid. I weigh the bowls on my measuring scale. The bowls are 356, 357, and 360 grams. The weight with the batter comes out to be around 430 grams each. And the weight with the liquid comes out to around 576 grams.