ReceptnaptárChocolate pudding
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Ingredients
Method
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- Beat the egg yolks with the sugar until light and creamy (about 3-4 minutes).
- Work in the grated chocolate, the ground almonds and the breadcrumbs, and mix smooth.
- Whip the egg whites into a stiff foam and fold gently into the chocolate base.
- Pour into a buttered, floured pudding mold of about 1 liter, and seal with foil.
- Set in a water bath so the water reaches halfway up the mold, cover, and steam for 45 minutes until set.
- Just before serving, make the sauce: in a metal bowl, whisk the eggs together with the milk, lemon zest and sugar, and cook over a water bath, whisking constantly, for about 8-10 minutes into a thick, foamy cream — it must not boil, or it will curdle.
- Remove from the heat and stir in the maraschino liqueur.
- Turn the pudding out onto a plate, pour the warm sauce over it immediately, and serve.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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