Chocolate Almond Steamed Pudding Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Blanched almonds,
1 tsp: Instant expresso powder,
-- coarsely chopped,
1/2 cup: Unsweetened cocoa powder,
1/2 cup: Blanched almonds,
Prefer dutch, firmly
-- sliced,
-packed,
1 cup: , (+ 2 tbs) sugar
3: 1-oz semisweet chocolate,
1 Stick: unsalted butter,
Squares, melted
1/2 tsp: Almond extract,
4: Eggs,
3 tbsp: Chocolate-flavored,
1 3/4 cup: Cake flour,
Liqueur or brandy,
1 tbsp: Baking powder,
3 tbsp: Amaretto or other,
1 cup: Half and half,
Almond-flavored liqueur,
All-purpose chocolate,
1/2 tsp: Salt,
Sauce, (recipe follows)
Directions:
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 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.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
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 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.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp