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Method

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1. Beat 160 g of soft, room-temperature butter fluffy with 10 egg yolks.
2. Add 160 g of ground almonds, 160 g of grated chocolate and 140 g of sugar, and mix thoroughly.
3. Whip 10 egg whites into a stiff foam, and fold loosely into the mixture.
4. Pour into a buttered, flour-dusted bundt or pudding mold, cover, and steam over boiling water over low heat for 60-70 minutes, until a skewer comes out clean. ⏱ Timer: 1 h
5. While the pudding steams, make the coating: whip 7 egg whites into a stiff foam, then mix in 50 g of sugar and 4 tablespoons of rum.
6. Cook this foam over a water bath, whisking constantly, until it thickens into a dense, glossy, creamy mass (heated to about 70-75 °C).
7. Place the turned-out pudding on a plate, and coat it evenly with the warm foamy cream.
8. Pipe small meringue kisses on top from a piping bag or paper cone, and dust with powdered sugar.
9. Dry out rather than bake in an oven at 150 °C for 10-15 minutes, until the kisses are slightly firm on the outside and still creamy inside. ⏱ Timer: 10 min

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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