Ingredients:
1/4 lb butter
2/3 cup sugar
5 egg yolks
3 ounces semisweet chocolate, melted
1 1/2 cups finely chopped almonds
3 tablespoons breadcrumbs
2 tablespoons strong black coffee
1 tablespoon rum ( I left it in) (optional)
5 egg whites, stiffly beaten
Directions:
Cream the butter and sugar until light and fluffy.
Beat in the egg yolks one at a time.
Add the chocolate, almonds, bread crumbs, coffee, and optional rum.
Fold in the beaten egg whites.
Butter the inside of a ring mold or Bundt pan and coat with sugar.
Pour the mixture into the mold and cover with aluminum foil.
Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1 to 1 1/2 hours, until the pudding is completely set.
Cool for 5 minutes and invert onto a serving platter.
Serve warm with whipped cream if desired.
Servings: 8-12
Time preparation: 10 min.
Time total: 105 min.