- 1/4 lb butter
- 2/3 cup sugar
- 5 egg yolks
- 3 oz semi-sweet chocolate, melted
- 1 1/2 cups finely chopped almonds
- 3 Tbs bread crumbs
- 2 Tbs strong black coffee
- 1 Tbs rum or rum extract
- 5 egg whites, stiffly beaten
Directions
Cream the butter and sugar until light and fluffy. Beat in the egg
yolks one at a time. Add the chocolate, almonds, bread crumbs,
coffee, and rum. Fold in the beaten egg whites.
Butter the inside of a ring mold or Bundt pan and
coat with sugar.
Pour the mixture into the mold and cover with
aluminum foil. Place in a large
pot of water that comes 2/3 up the side of the mold and simmer for 1
to 1 1/2 hours, until the pudding is completely set. Cool for 5
minutes and invert onto a serving platter.
Serve warm with whipped
cream if desired.
Serves 8 to 12.
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