This Dessert Is Huge in Turkey Viral Spoonful Recipe!

This viral dessert from Turkey is called Spoonful and it’s insanely good.
Soft cake, creamy pudding, and rich chocolate in every bite.

Super easy to make and hard to stop eating… you have to try it! 🍫✨

Spoonful Dessert
Pudding – Muhallebi
3 heaping tablespoons all-purpose flour
2 level tablespoons starch
150 g sugar, 7–8 tablespoons
1150 ml milk, 4 + 3/5 cups
2 egg yolks
1 teaspoon vanilla extract or 1 packet vanilla
200 ml cold heavy cream, %35 fat
Cake Base
300 g mini cocoa cupcakes, about 30 pieces
Chocolate Topping
130–140 g milk chocolate
150 ml %35 fat cream, 3/4 pack
• Add the flour, starch, sugar, and milk to a saucepan. Whisk until smooth and lump-free. Place over medium heat and cook, stirring constantly. Do not skip the stirring at this stage, otherwise the bottom may catch.
• Once the pudding starts to thicken, place the egg yolks in a bowl and whisk them. Take 1–2 ladles of the hot pudding and slowly whisk them into the yolks to warm them gently. Pour the tempered yolks back into the saucepan and keep stirring.
• When the pudding starts to bubble, lower the heat, add the vanilla, and remove it from the heat. Stir with a spatula for a few minutes to cool it slightly. This helps prevent a skin from forming and keeps the pudding smooth.
• In a large bowl, whip the cold heavy cream for 2–3 minutes, starting on low speed and then increasing to high, until fluffy. Very cold cream whips more easily, so make sure it is well chilled. If it is at room temperature, you can put in the freezer for 20-30 minutes.
• Add the whipped cream to the pudding in batches, folding gently after each addition. Make sure there are no white streaks left, but do not overmix, so the mixture stays light and airy.
• Crumble the mini cocoa cakes gently with your hands until they look like fine sand. Do not squeeze them too much while crumbling, or they may form dense clumps.
• Transfer the cake crumbs to a 1,9 L, 24 x 24 cm(9,5 x 9,5 in) dish and spread them evenly. Press them down with the bottom of a flat glass to compact and level the base. A glass dish works especially nicely here, since the layers show beautifully from the sides.
• Spoon the pudding mixture over the cake base and spread it evenly. Place a folded kitchen towel on the counter and gently tap the dish against it a few times. This helps the pudding settle evenly, smooth the top, and release any trapped air bubbles.
• For an even smoother finish, level the top with a spatula dipped in water. Wipe and dip the spatula again as needed while smoothing.
• To make the topping, add the heavy cream and milk chocolate to a small saucepan. Heat gently, stirring, until the chocolate melts. Do not let it boil, as boiling can ruin the texture of the chocolate.
• Once the chocolate is fully melted, remove it from the heat and let it cool, stirring from time to time.
• Pour the cooled chocolate topping evenly over the cooled pudding layer.
• Chill in the refrigerator for 2 to 2.5 hours.
• When serving, make sure to scoop all the way to the bottom so each spoonful gets some cake, some fluffy pudding, and some chocolate topping together. Enjoy with your loved ones!

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