Anybody who knows anything about baking, I need some help. I need a chocolate crust that won't dissolve into whatever I'm baking on top of it.
See, I've been fiddling around with baked chocolate pudding lately. Same recipe as chocolate pudding on the stove top, but bake it in the oven. So I wanted to put a crust under it. Everything I try dissolves into the pudding mixture when I bake it. Chocolate pudding before cooking seems to be just too thin, it seeps down into whatever is under it.
And yes I have tried baking the crust and THEN baking the pudding on top of it. Still doesn't work.