ReceptnaptárMoroccan pudding (Vesuvius)
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Ingredients
Method
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- In a bowl, combine the grated chocolate, the sugar, the ground almonds and the breadcrumbs.
- Whip the 6 egg whites into a stiff foam.
- Mix in the 6 egg yolks one by one, thoroughly.
- Finally, work in the chocolate-almond mixture.
- Butter a pudding mold, dust with a little of the chocolate mixture, then pour in the batter.
- Cover and set in a water bath (water reaching halfway up the mold), and steam for 45 minutes until set (a skewer inserted comes out clean).
- Turn out carefully onto a plate, place 2 sugar cubes on top, drizzle with rum, and just before serving, carefully flambé with an open flame.
- Serve surrounded with cream whipped stiff and sweetened with vanilla sugar.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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