How to prepare: Chocolate pudding
To prepare the chocolate pudding, collect the butter, sugar and coarsely chopped dark chocolate in a saucepan; melt over low heat, stirring with a hand whisk. Separately, heat the milk with the vanilla seeds and bring to the limit of the boil. Add the sifted flour all at once to the mixture with the chocolate and mix very well with a whisk.
Now pour the hot milk over the mixture, slowly, stirring constantly with the whisk to prevent lumps from forming. Put it back on the heat and bring to the limit of the boil, as you would with a custard, always stirring. Cook for about 5 minutes: at this point the mixture will have thickened. Pour it into a 1 liter pudding mold, wet with a little water and let it cool. When it reaches room temperature, place it in the refrigerator for at least 3 hours.
When ready to serve, turn out the chocolate pudding by turning it upside down on a plate. Decorate as desired with dark chocolate flakes.