Yield: 8 servings
|6 ounces||Chocolate, semi-sweet|
|½ teaspoon||Vanilla extract|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Pecans, chopped|
|3 tablespoons||Raspberry liqueur|
|2 teaspoons||Lemon juice|
Generously butter inside of 8-c steamed pudding mold or Bundt pan.
Dust with sugar, tapping out excess. Generously butter inside of lid.
Chop chocolate and melt in double boiler over hot, not simmering, water. Remove from heat and cool until tepid.
Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture is pale yellow and forms a thick ribbon when beaters are lifted. Beat in cooled chocolate and vanilla. Mix flour, baking powder, and baking soda, and beat into chocolate mixture just until mixed. Stir in pecans.
Beat egg whites with clean dry beaters in clean dry bowl at low speed until foamy. Add salt, increase speed to high, and continue beating until they begin to form stiff peaks. Stir ¼ of whites into chocolate mixture to lighten, then farefully fold in remaining whites. Pour batter into prepared pan. Cover with lid or aluminum foil.
Place covered mold in large pot, and add enough boiling water to come halfway up sides of mold. Cover pot tightly and bring to boil over high heat. Reduce heat to low and steam pudding, keeping watter simmering at all times and adding water as necessary, until toothpick inserted in center comes out clean, about 1 hour and 45 minutes.
Transfer pudding to wire cake rack and cool 5 minutes.
Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds. Slice pudding into wedges and serve warm with sauce.
From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005