Yield: 12 servings
Measure | Ingredient |
---|---|
½ cup | Blanched almonds coarsely chopped |
½ cup | Blanched almonds sliced |
1 cup | (+ 2 tbs) sugar |
1 \N | Stick unsalted butter |
½ teaspoon | Almond extract |
3 tablespoons | Chocolate-flavored |
\N \N | Liqueur or brandy |
3 tablespoons | Amaretto or other |
\N \N | Almond-flavored liqueur |
½ teaspoon | Salt |
1 teaspoon | Instant expresso powder |
½ cup | Unsweetened cocoa powder, |
\N \N | Prefer dutch; firmly packed |
3 \N | 1-oz semisweet chocolate |
\N \N | Squares; melted |
4 \N | Eggs |
1¾ cup | Cake flour |
1 tablespoon | Baking powder |
1 cup | Half and half |
\N \N | All-purpose chocolate |
\N \N | Sauce; (recipe follows) |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 3:30
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 ¾ 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 ⅔ 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.
from my kitchen to------------------------------->yours..... Dan Klepach