Almond pudding with chocolate sauce
easy
60 mins
60 mins
Ingredients
- 200 ml Milk
- 7-10 Tbsp a few drops of bitter almond aroma
- 100 g Butter or margarine
- 100 g Flour
- 2 Protein
- 6 Eggs
- 80 g Sugar
- 75 g crushed almonds
- 40 g Almond slivers
- 7-10 Tbsp Fat and sugar
- 100 g Dark chocolate
- 250 ml Milk
- 7-10 Tbsp cream tuffs and some unpeeled hazelnuts
Directions
- 1
For the pudding, grease a mould (approx. 1 litre capacity; e.g. a saddle of venison mould) and sprinkle with sugar. Heat milk and almond flavoring in a pot. Heat the fat in a second pot.
- 2
Stir in flour, deglaze with the hot milk and stir until smooth. Pour into a bowl and stir in the egg white. Separate the eggs and add the egg yolks one after the other to the cream while stirring. Beat the egg whites until stiff, add sugar while stirring.
- 3
Gradually fold the beaten egg white into the mixture. Lightly roast ground almonds and almond slivers one after the other in a pan without fat. Add ground almonds to the pudding mixture and fold in carefully.
- 4
Pour the mixture into the mould and bake in a bain-marie in a preheated oven (electric range: 175 °C/ gas: stage 2) for 25-30 minutes. Chop the chocolate for the sauce. Heat milk, add chocolate and let it melt while stirring.
- 5
Let it cool down and stir several times. Remove the pudding from the edge of the mould with a sharp knife and turn it over onto a plate. Sprinkle with almond slivers. Whip the cream until stiff and pour it onto the pudding as tuffs.
- 6
Decorate with hazelnuts. Add the sauce.
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