English almond chocolate pudding
very easy
90 mins
90 mins
Ingredients
- 35 g sliced almonds
- 35 g Dark chocolate coating
- 2 Eggs (size M)
- 35 g soft butter
- 60 g Sugar
- 50 g Breadcrumbs
- 35 g crushed almonds
- 1 Egg yolk (size M)
- 7-10 Tbsp scraped pith of
- 1/2 Vanilla pod
- 1/2 TEASPOON Cornstarch
- 85 g double cream
- 85 ml Milk
- 7-10 Tbsp Fat and sugar
Directions
- 1
Grease 4 pudding water bath moulds and lids (each with a capacity of approx. 100 ml) well and sprinkle with sugar. Roast sliced almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Coarsely chop the chocolate coating and melt over a warm water bath. Let cool for about 10 minutes.
- 2
Separate eggs. Mix egg yolks, butter and 15 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Add the liquid chocolate coating slowly while stirring continuously. Beat the egg whites until stiff, then pour in 20 g sugar. Mix breadcrumbs, ground and sliced almonds. First fold the almond mixture, then the beaten egg white into the chocolate mixture
- 3
Pour the chocolate mixture into the pudding moulds and close them. Place the mould in an ovenproof pot and place on the oven rack. Pour hot water into the pot until a good 2 cm below the edge of the mould. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 hour.
- 4
In the meantime, mix egg yolk, 25 g sugar, vanilla pulp and starch in a small pot. Stir in double cream and milk. Bring to the boil over low heat while stirring constantly and chill briefly. Remove the lid from the pudding moulds. Let the pudding cool down in the moulds for about 10 minutes. Then carefully turn out onto plates. Serve with vanilla sauce. Serve chocolate pudding lukewarm or cold
- 5
Waiting time approx. 20 minutes
Nutrition Facts
490 kcal
32 g
35 g
11 g
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