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1
In a double broiler, melt the chocolate over hot, not simmering water, stirring until smooth; then remove from the heat and cool to lukewarm.
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2
In a small bowl, combine the almonds and bread crumbs.
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3
In a large mixing bowl, cream the butter.
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4
Gradually beat in the sugar, then the egg yolks, one at a time, mixing well after each addition.
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5
Beat in the cooked chocolate, then the nut-crumb mixture.
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6
Stir until blended.
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7
Coat a 3 to 4 cup mold with butter, then with bread crumbs, shaking out any excess.
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8
Bring a pan of water, in which the mold will fit comfortably, to a simmer.
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9
Beat the egg whites until stiff but not dry.
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10
Stir a large dollop of the whites into the chocolate mixture, beating vigorously.
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11
Fold the remaining whites into the mixture and spoon the batter gently into the prepared mold, no more then 3/4 full.
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12
Cover tightly with a piece of buttered foil, then with a pot lid of a suitable size.
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13
Place the covered mold in the pan of simmering water, adding water, if necessary, so that is comes up to the level of the pudding batter.
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14
Simmer on top of the stove from 1 hour to 1 hour and 20 minutes.
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15
The pudding is done when it is still slightly moist in the center, and the sides are quite dry and almost firm.
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16
MEANWHILE, prepare the garnishes:.
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17
Whip the cream with the confectioners sugar until soft peaks form.
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18
Puree the raspberries in a blender or food precessor and then strain to remove the seeds.
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19
When the pudding is done, unmold it carefully and serve it hot with the whipped cream and raspberry puree.
