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Luscious Chocolate and Hazelnut Puddings with bitter chocolate Orange sauce
From the Worcester News, first published Monday 2nd Apr 2007.
Ingredients
100g (4oz) dark plain chocolate (70%cocoa) 6 medium fresh eggs separated and at room temperature 100g(4oz) light muscavado sugar, divided into 2 100g chopped dry roasted hazelnuts 50g (2oz) soft breadcrumbs little butter for greasing little sugar for dusting 15g (1/2 oz) cocoa powder tablsp self raising flour tsp ground cinnamon Method Melt the chocolate in a double boiler. Pour the chocolate over the egg yolks and beat it with half the sugar until foamy. Mix the hazelnuts, breadcrumbs,flour, cocoa powder, and cinnamon together. In a clean bowl, whisk the egg whites with the remaining sugar until a stiff peak. Blend in a quarter of this mix to the chocolate with the hazelnut and breadcrumbs mix. Carefully fold in the remaining whisked egg whites. Lightly grease a tall 2 pint (1.25 litre) pudding bowl, or 6 individual pudding bowls, with the butter, then dust lightly with the sugar. Place the bowls into a water bath (bain marie) approx up the rim of the bowls. Place in a pre heated oven at 160 - 180 degrees c (325 -350f) gas mark 3 - 4 Cook for 30 - 40 minutes. Serve with Bitter Chocolate and Orange sauce Bitter Chocolate and Orange Sauce 200g (7oz)dark bitter 70% chocolate cinnamon stick 1 tsp instant coffee granules 1 tsp cocoa powder 4 tablsp orange juice 2 tsp of clear honey 250ml(8floz) cream 1 tsp unsalted butter Method Place the cream into a saucepan and add the cinnamon stick, cocoa powder, coffee and honey and bring to the simmer (stirring until all the ingredients are well incorporated) remove the cinnamon stick. Melt the chocolate in a double boiler with the butter. Once nearly melted, pour over the warm cream mix a little at a time and stir gently. Add the orange juice and stir well. Serve with the chocolate hazelnut pudding.
