Name: Frankfurt Chocolate Pudding
Yield: 4 servings
Ingredients: 1/4 pound plus 1 tablespoon butter; 2/3 cup sugar; 5 egg yolks; 3 ounces melted semi-sweet chocolate; 1 tablespoon rum, or 2 tablespoons strongly brewed black coffee; 1/2 cups grated, unblanched almonds; 3 tablespoons white bread, pumpernickel or zwieback crumbs; 5 egg whites stiffly beaten; Butter, for the mold; Sugar, for the mold

Servings: 4 persons

1/4 pound plus 1 tablespoon butter
2/3 cup sugar
5 egg yolks
3 ounces melted semi-sweet chocolate
1 tablespoon rum, or 2 tablespoons strongly brewed black coffee
1/2 cups grated, unblanched almonds
3 tablespoons white bread, pumpernickel or zwieback crumbs
5 egg whites stiffly beaten
Butter, for the mold
Sugar, for the mold

1
Cream butter with sugar until light and fluffy.
2
Gradually beat in one egg yolk at a time until thoroughly blended.
3
Stir in melted chocolate along with rum or coffee; add almonds and crumbs.
4
Fold in stiffly beaten egg whites gently but thoroughly, using a rubber spatula.
5
Butter a melon mold and sprinkle inside with sugar, tapping out excess.
6
Turn filling into mold, which should be about two-thirds full.
7
Cover and set in water bath that comes two-thirds up the sides of the mold.
8
Steam 1 to 1 1/2 hours, or until pudding is completely set, and let stand for a few minutes after it is done.
9
Uncover and invert onto serving platter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Frankfurt Chocolate Pudding

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