French Chocolate Pudding
|White bread slice||6 , trimmed|
|Heavy cream||2 Cup (32 tbs)|
|Softened butter||2 Tablespoon|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||6 Ounce, melted (6 Squares)|
1 Shred the bread and soak in half the cream for 5 minutes.
2 In a large bowl, beat 4 tablespoons butter until fluffy.
3 Beat in soaked bread and blend completely.
4 Add eggs, egg yolks, almonds and 2 tablespoons sugar, beating vigorously between each addition. (Mixture may curdle when eggs are added, b'ut this will be fixed as chocolate will bind it again.)
5 Mix half of the egg mixture with melted chocolate and beat well.
6 Combine with remaining egg mixture and continue to beat vigorously until thoroughly blended.
7 Butter a tall, tapering, 4-cup mold and line the base with buttered waxed paper cut into a circle.
8 Slowly pour in chocolate mixture and make a slight hollow in the center with the back of a spoon.
9 Cover top of the mold tightly with foil.
10 Place the mold in a pan with water to come halfway up sides.
11 Bring to a boil.
12 Cover the pan and steam for 1 1/2 hours, adding extra water in the pan if required.
13 To serve: whip the remaining cream with a little sugar to sweeten lightly.
14 Turn the mold out and pipe swirls of cream around the base.
15 Serve immediately before the cream melts.