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Title: Chocolate Almond Steamed Pudding
Categories: Chocolate
Yield: 12 Servings
| 1 | /2 c | Blanched Almonds -- coarsely |
| : | chopped | |
| 1 | /2 c | Blanched Almonds -- slice |
| 1 c | (+ 2 Tbs) | |
| 1 | Stick Unsalted Butter | |
| 1 | /2 t | s Almond Extract |
| 3 T | B Chocolate-Flavored Liqueur | |
| : | Or Brandy | |
| 3 T | B Amaretto Or Other | |
| : | Almond-Flavored Liqueur | |
| 1 | /2 t | s Salt |
| 1 t | s Instant Expresso Powder | |
| 1 | /2 c | Unsweetened Cocoa Powder, |
| : | Prefer Dutch -- firmly | |
| : | packed | |
| 3 | 1-Oz | |
| : | - | |
| 4 | Eggs | |
| 1 3 | /4 c | Cake Flour |
| 1 T | B Baking Powder | |
| 1 c | Half And Half | |
| : | All-Purpose Chocolate Sauce | |
| : | (recipe follows) | |
| : | Sugar | |
| : | Semisweet Chocolate Squares | |
| : | melted |
1. Preheat oven to 325°F. Spread out chopped and sliced almonds on a large baking sheet, keeping them separate. Bake 5 mins, or until lightly toasted. Butter two 1-qt pudding molds and dust each with 1 Tbs sugar. Set a rack on the bottom of a large pot, fill pot with water, and bring to a simmer. 2. Meanwhile, in a large bowl, beat butter and remaining 1 cup sugar with an electric mixer on medium until light and fluffy, 1 to 2 mins. Add almond extract, chocolate liqueur, amaretto, salt, expresso, powder, cocoa, and melted chocolate. Beat until well blended. Add eggs, one at a time, beating well after each addition. Sift together cake flour and baking powder and add to chocolate mixture alternately with half-and-half, beating only enough to combine. Stir on chopped almonds. 3. Divide mixture evenly between 2 prepared molds; each should be about 3/4 full. Place a round of buttered wax paper on top of each mold. Place lids on molds and lower onto rack in pot of simmering water. Water should reach 2/3 of the way up the sides of molds. Cover pot and steam over low heat 3 hours, adding more water to pot if necessary. 4. Remove molds from pot and let stand 10 mins before unmolding. Cut into slices to serve. Serve hot, topped with All-Purpose Chocolate Sauce and sprinkle with sliced almonds.
NOTES : This recipe for steamed pudding is different; you can prepare it in advance, keep it refrigerated, and reheat it in simmering water an hour before serving.
Dan Klepach
Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
From: Michael Loo Date: 08-28-97 (17:22) The Pine Tree Bbs (222) Cooking(F)
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