Saturday, May 20, 2006
1 sheet sweet pastry
50 g butter
250g dark chocolate - 70% cocoa is best - chopped
1/2 cup cream
1/2 cup sugar
1/2 cup ground almonds
Bake the pastry blind in a oven-proof pudding plate at 180 degrees C for 15 minutes and then remove the blind items and bake for another 5 minutes.
In a double boiler, melt the butter, cream, chocolate, salt and half the sugar. Stir until almost melted and then remove from heat and keep stirring until cool.
Beat together the eggs and the rest of the sugar until pale - about 2 - 3 minutes.
Fold together with the melted ingredients and then gently fold in the ground almonds.
Bake at 180 degrees C for 30 minutes or until cooked.
Serve with cream, ice cream or custard.
Warning dear reader - this pudding is both moreish and very rich.