Steamed chocolate pudding

1 servings

Ingredients

Quantity Ingredient
8 eaches TO 12 SERVINGS

Directions

KEYWORDS: SCANNED, SJK, STEA

Source: Chocolate Desserts, from the editors of Food & Wine magazine Supplement to Food & Wine magazine, 03/95 2½ ounces unsweetened chocolate, coarsely chopped ½ cup ground almonds ¼ cup plus 1 teaspoon fine, white bread crumbs 5 tablespoons unsalted butter, softened 5 tablespoons sugar 4 egg yolks Butter and fine, dry bread crumbs, for coating the mold 4 egg whites GARNISHES: 1 cup heavy cream 1 ½ tablespoons confectioners' sugar 1 package frozen raspberries, thawed 1. In a double boiler, melt the chocolate over hot, not simmering, water, stirring until smooth; then remove from the heat and cool to lukewarm. 2. In a small howl, combine the almonds and bread crumbs. 3. In a large mixing bowl, cream the butter. Gradually beat in the sugar, then the egg yolks, one at a time, mixing well after each addition. Beat in the cooled chocolate, then the nut-crumb mixture. Stir until blended. 4. Coat a 3- to 4-cup ring mold (or a souffle or covered steamed pudding mold) with butter, then with bread crumbs, shaking out any excess. Bring a pan of water, in which the mold will fit comfortably, to a simmer. 5. Beat the egg whites until stiff but not dry. Stir a large dollop of the whites into the chocolate mixture, beating vigorously. Fold the remaining whites into the mixture and spoon the batter gently into the prepared mold (it should be no more than three-quarters full). Cover tightly with a piece of buttered foil, then with a pot lid of a suitable size. 6. Place the covered mold in the pan of simmering water, adding water, if necessary, so that it comes up to the level of the pudding batter. Simmer on top of the stove from 1 hour to 1 hour and 20 minutes. (If using a souffle dish or pudding mold, the pudding may take even longer than 1 hour and 20 minutes.) The pudding is done when it is still slightly moist in the center, and the sides are quite dry and almost firm. 7. Meanwhile, prepare the garnishes: Whip the cream with the confectioners' sugar until soft peaks form. Puree the raspberries in a blender or food processor and then strain to remove the seeds. 8. When the pudding is done, unmold it carefully and serve it hot with the whipped cream and raspberry puree.

Submitted By SALLIE KREBS On 03-01-95

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