How to cook
Mix the softened butter with the sugar and beat until frothy. Add, in parts, the previously beaten eggs, then the flour, sifted cocoa and baking soda.
Add hot water and knead a soft dough that easily falls off the spoon. Pour the dough into a greased form so that it takes up 3/4 of the volume of the form.
Put double layers of oiled parchment paper on top. Press the ends of the dough to the form and cook the pudding in a water bath for 60 minutes.
Remove and invert the pudding while still warm onto a heated plate. Serve with chocolate cream.
To make it, dissolve the corn flour and cocoa mixed with sugar in some of the cold milk. Top up with the remaining hot milk and cook for 1-2 minutes, while stirring constantly.
Finally, stir in the vanilla and butter and serve the cream hot.