Chocolate almond steamed pudding

12 servings

Ingredients

Quantity Ingredient
½ cup Blanched almonds coarsely chopped
½ cup Blanched almonds sliced
1 cup (+ 2 tbs) sugar
1 Stick unsalted butter
½ teaspoon Almond extract
3 tablespoons Chocolate-flavored
Liqueur or brandy
3 tablespoons Amaretto or other
Almond-flavored liqueur
½ teaspoon Salt
1 teaspoon Instant expresso powder
½ cup Unsweetened cocoa powder,
Prefer dutch; firmly packed
3 1-oz semisweet chocolate
Squares; melted
4 Eggs
1¾ cup Cake flour
1 tablespoon Baking powder
1 cup Half and half
All-purpose chocolate
Sauce; (recipe follows)

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 3:30

1. Preheat oven to 325°F. Spread out chopped and sliced almonds on a large baking sheet, keeping them separate. Bake 5 mins, or until lightly toasted. Butter two 1-qt pudding molds and dust each with 1 Tbs sugar. Set a rack on the bottom of a large pot, fill pot with water, and bring to a simmer.

2. Meanwhile, in a large bowl, beat butter and remaining 1 cup sugar with an electric mixer on medium until light and fluffy, 1 to 2 mins.

Add almond extract, chocolate liqueur, amaretto, salt, expresso, powder, cocoa, and melted chocolate. Beat until well blended. Add eggs, one at a time, beating well after each addition. Sift together cake flour and baking powder and add to chocolate mixture alternately with half-and-half, beating only enough to combine. Stir on chopped almonds.

3. Divide mixture evenly between 2 prepared molds; each should be about ¾ full. Place a round of buttered wax paper on top of each mold. Place lids on molds and lower onto rack in pot of simmering water. Water should reach ⅔ of the way up the sides of molds. Cover pot and steam over low heat 3 hours, adding more water to pot if necessary.

4. Remove molds from pot and let stand 10 mins before unmolding. Cut into slices to serve. Serve hot, topped with All-Purpose Chocolate Sauce and sprinkle with sliced almonds.

NOTES : This recipe for steamed pudding is different; you can prepare it

in advance, keep it refrigerated, and reheat it in simmering water

an hour before serving.

from my kitchen to------------------------------->yours..... Dan Klepach

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