I am newly the pastry chef for a hotel. I am looking for a warm chocolate pudding cake recipe that can hold for banquets in the Alto-Sham. I had a good pudding cake recipe from when I was a restaurant pastry chef(basically a ganache enriched with eggs and butter but it melts in the alto sham). Should I fold in some flour and baking soda? I'm not really sure what ratio of flour and baking soda and I would like to find a fool proof recipe. Unfortunately I need the recipe ASAP so I can't really do much testing with my current recipe.
Please advise! Your help is very much appreciated! :)