CookEat Recipe
Weimar Pudding with Chocolate Sauce
Individual cocoa and breadcrumb puddings baked in a water bath and served with warm chocolate sauce.
Method
Steps
Step 1
Preheat the oven to 200 C. Lightly butter six individual heatproof pudding moulds, choosing moulds large enough to allow the mixture to rise. Separate the three ordinary raw whole shell eggs, keeping their yolks and whites in separate clean bowls.
Step 2
Stir the two ounces of pudding butter thoroughly with a wooden spoon for about ten minutes. Add the three yolks one at a time, stirring briskly after each. Mix in the two ounces of finely grated unsweetened solid cocoa mass, the two ounces of granulated sugar and the ounce of plain dry breadcrumbs for about one minute.
Step 3
Beat the same three egg whites until well whipped. Fold them gently into the cocoa mixture with a skimmer for about half a minute, keeping the mixture aerated. Divide the mixture among the six buttered moulds.
Step 4
Stand the moulds in a roasting tin and carefully add boiling water to halfway up their sides, keeping water out of the mixture. Bake for about thirty minutes as a guide, until each pudding is set firmly enough to unmould and its centre reaches 74 C. Adjust the baking time to the actual moulds.
Step 5
Lift the moulds carefully out of the hot water. Unmould the puddings onto a hot serving dish, pour enough finished warm chocolate sauce over them and serve promptly.
Cooked it? Rate it.
Cooked 0 times