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Print this Recipe    Chocolate Pudding 06

Mohr im Hemd
(Individual Chocolate Almond Steamed Puddings)

1/4 cup unsalted butter, softened
1/3 cup 10X sugar
3 large eggs, separated
1/3 cup finely ground almonds
2 tablespoons fine dry bread crumbs
3 ounces semisweet chocolate, grated fine
2 tablespoons granulated sugar, plus additional for coating the ramekins
whipped cream and chocolate sauce as accompaniments

Cream the butter with the 10X sugar in the bowl of an electric
mixer until light and fluffy. Beat in the yolks, one at a time,
and beat in the almonds, the bread crumbs, and the chocolate,
beating until the mixture is well combined. In another bowl with
cleaned beaters beat the whites with a pinch of salt until they
hold soft peaks, add 2 tablespoons of the granulated sugar, 1
tablespoon at a time, beating, and beat the whites until they just
hold stiff peaks. Whisk about one fourth of the whites into the
chocolate mixture and fold in the remaining whites gently but
thoroughly. Coat the insides of 6 well-buttered 1/2 cup ramekins
with the additional granualted sugar and divide mixture among them.

Put the ramekins in an ovenproof heavy kettle and pour enough water
around them to reach halfway up the sides. Transfer the kettle,
covered, to the middle of a preheated 350 degree oven and bake the
puddings for 30 to 40 minutes, or until they begin to pull away
from the sides of the ramekins and are slightly springy to the
touch. Remove the ramekins immediately from the kettle, run a
sharp knife around the edges, and unmold eah pudding onto a plate.
Serve the puddings warm with the whipped cream and chocolate sauce.


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