CHOCOLATE ALMOND PUDDING
80 GM DARK CHOCOLATE
120 GM BUTTER
20 GM SUGAR
5 EGG YOLKS
100 GM FLOUR
1/2 TSP BAKING POWDER
140 GROUND ALMONDS
5 EGG WHITES
80 GM SUGAR
DOUBLE BOIL CHOCOLATE TILL MELT
BEAT BUTTER AND SUGAR TILL FLUFFY
ADD IN EGG YOLKS SLOWLY, CREAM TILL SMOOTH AND LIGHT
ADD IN FLOUR (SIFT WITH BKG POWDER) AND ALMONDS, MIX WELL
IN ANOTHER BOWL, BEAT EGG WHITES AND SUGAR TILL STIFF
MIX BOTH MIXTURE SLOWLY USING SPATULA
POUR INTO 8" MOULD
BAKE IN WATER BATH AT 175C FOR 1 1/2 HR.
SERVE WITH WHIPPING CREAM AND CHOCOLATE SAUCE
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