Chocolate Pudding with Mixed Berries
- For the pudding
- 100 grams softened butter
- 100 grams sugar
- 5 eggs (separated)
- ½ Orange
- 80 grams ground Hazelnuts
- 100 grams grated Dark chocolate
- 50 grams Pastry flour
- 50 grams breadcrumbs
- melted butter (for the molds)
- breadcrumbs (for the molds)
- For the chocolate sauce
- 100 grams Dark chocolate (in pieces)
- 250 milliliters Whipped cream
- 125 milliliters milk
- 1 egg (separated)
- 1 tablespoon sugar
- 1 tablespoon Orange liqueur
Preheat the oven to 200°C (approximately 375°F) for the pudding. Prepare a deep baking tray. Bring about 1.5 liters (approximately 6 cups) of water to a boil. Brush six small ramekins with butter and sprinkle with breadcrumbs.
In a mixing bowl, beat the butter until creamy, adding sugar and egg yolks gradually. Then stir in the orange zest.
Mix the hazelnuts with flour and breadcrumbs.
Whip the egg whites until stiff peaks form. Gently fold all the ingredients together. Fill the ramekins with the mixture to about 1 cm (approximately 1/2 inch) below the rim and cover.
Place the deep baking tray in the center of the oven, place the ramekins in the tray and pour in the boiling water so that the molds are about half covered in the water. Bake for about 45 minutes.
Turn the heat off and let the pudding stand for about 10 minutes in the warm oven.
For the chocolate sauce, melt the chocolate with cream and milk on very low heat while stirring. Raise the heat and briefly boil, then remove from the heat.
Stir the egg yolks with the sugar and gradually pour in the hot sauce, while stirring rapidly. Whisk the egg whites until stiff along with the liqueur, then fold all together.
For the berries, rinse the fruit and arrange on four plates.
To serve the pudding, turn each out onto the plate with the berries. Drizzle with the sauce and garnish with the grated chocolate, a dab of whipped cream, and powdered sugar.