Austrian Chocolate Pudding
|Semi sweet chocolate||6 Ounce (6 Squares / 175 Gram)|
|Milk||315 Milliliter (1 1/4 Cups)|
|Crustless white bread slice||8 , cubed (Fresh)|
|Butter||175 Gram, softened (3/4 Cup)|
|Sugar||175 Gram (3/4 Cup)|
|Eggs||6 , separated|
|Ground almonds||4 Tablespoon|
|Orange||1⁄2 , rind grated|
|Crushed macaroons||2 Tablespoon|
|Whipping cream/Chocolate sauce||250 Milliliter (1 Cup)|
Melt the chocolate in a little of the milk over low heat.
Soak the bread in the remaining milk for 5 minutes.
Cream the butter and sugar together in a mixing bowl.
Beat in the egg yolks one at a time.
Beat in the melted chocolate.
Beat the soaked bread with the milk to form a smooth mixture and stir it into the chocolate mixture with the ground almonds.
Beat the egg whites until they form stiff peaks and carefully fold them into the chocolate mixture.
Generously butter a 2-quart (2-liter) pudding mold.
Mix the orange rind and macaroons together and sprinkle the mixture over the bottom of the pudding mold.
Pour in the chocolate mixture.
Cover the mold with aluminum foil with a 1-inch (2-cm) pleat down the center, and tie down with string.
Fit a rack into a large kettle and place the mold on it.
Pour in enough boiling water to come halfway up the side of the mold.
Cover the kettle and steam for 1 hour.
Unmold the pudding while hot.
Serve with the cream or chocolate sauce.