Steamed Chocolate Pudding Recipe
Ingredients
| 90 g plain chocolate, broken into pieces | ||
| 65 ml strong black coffee | ||
| Unsalted butter | 75 Gram, softened | |
| 3 eggs, separated, whites stiffly beaten | ||
| Sugar | 75 Gram | |
| Vanilla sugar | 25 Gram | |
| Plain flour | 65 Gram | |
| Custard Sauce, to serve | ||
Directions
Lavishly butter a Kugelhopf mould.
Stir the chocolate pieces and coffee together in a metal mixing bowl over a low heat, until the chocolate melts and forms a paste.
Off the heat, beat in the butter, then the egg yolks, sugars and finally the flour.
If the mixture stiffens, place over another bowl filled with warm water and stir until a smooth paste is formed.
Gently fold a third of the beaten egg whites into the chocolate mixture, then fold in the rest.
Pour the mixture into the mould and place in a bain marie (a tin or casserole filled with hot water to the level of the pudding's surface).
Cook in a preheated oven for 40 minutes or until the pudding is firm to the touch.
Remove and leave to cool on a wire tray for 15-20 minutes before turning out on a warm serving dish.
Serve with custard sauce.
Stir the chocolate pieces and coffee together in a metal mixing bowl over a low heat, until the chocolate melts and forms a paste.
Off the heat, beat in the butter, then the egg yolks, sugars and finally the flour.
If the mixture stiffens, place over another bowl filled with warm water and stir until a smooth paste is formed.
Gently fold a third of the beaten egg whites into the chocolate mixture, then fold in the rest.
Pour the mixture into the mould and place in a bain marie (a tin or casserole filled with hot water to the level of the pudding's surface).
Cook in a preheated oven for 40 minutes or until the pudding is firm to the touch.
Remove and leave to cool on a wire tray for 15-20 minutes before turning out on a warm serving dish.
Serve with custard sauce.
Chef
