I had this pudding for dessert at a lunch about twenty years ago and never forgot it. The lunch was at Larry Forgione's "An American Place Restaurant" in New York City. His cookbook had just been published and I bought a copy that day at the restaurant. I felt extremely lucky when I opened the book and discovered that the recipe for Old-Fashioned Double Chocolate Pudding was included. This is a recipe that is great for individual servings in ramekins, (I like to use 4-ounce square ramekins) but is also good for cake fillings, as in Shirl's Brooklyn Blackout Cake. YIELD: EIGHT 100g (3½ oz) SERVINGS FINISHED WEIGHT: ABOUT 800g (28 oz)