di reston
Sous Chef
Bonet - delicious chocolate pudding
6 large eggs
1 pint milk
cup sugar, and water to make a syrup
3 serving spoons of cocoa powder (dark)
8 oz amaretti
Make a caramel with the sugar and water
Separate the eggs and beat together with the sugar.
Soak the amaretti and the cocoa in the milk
beat the egg whites to snowy peaks, as for meringue
coat a rectangular bread tin with the caramel and allow to cool.
Fold together the other ingredients. Pour into the bread tin.
Cook in a bain marie for 30 minutes, or until fairly firm to the touch.
un mold onto a rectangular dish, and decorate the top with a straight line of crisp amaretti down the centre. You can put brandy or rum in if you want, but I prefer just the flavour of dark chocolate, almonds and caramel.
This is very easy to make, and is always a great favourite at any dinner party.
di reston
6 large eggs
1 pint milk
cup sugar, and water to make a syrup
3 serving spoons of cocoa powder (dark)
8 oz amaretti
Make a caramel with the sugar and water
Separate the eggs and beat together with the sugar.
Soak the amaretti and the cocoa in the milk
beat the egg whites to snowy peaks, as for meringue
coat a rectangular bread tin with the caramel and allow to cool.
Fold together the other ingredients. Pour into the bread tin.
Cook in a bain marie for 30 minutes, or until fairly firm to the touch.
un mold onto a rectangular dish, and decorate the top with a straight line of crisp amaretti down the centre. You can put brandy or rum in if you want, but I prefer just the flavour of dark chocolate, almonds and caramel.
This is very easy to make, and is always a great favourite at any dinner party.
di reston