Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 4 ounce semisweet chocolate, minced
- 1 1/2 c. pecan pcs (about 5 1/2 ounces)
- 1/3 c. sugar
- 1/4 c. dry bread crumbs
- 1/4 tsp cinnamon
- 1 stk (4 ounces) butter, softened
- 1 Tbsp. bourbon
- 5 x Large eggs, separated
- 1 pch salt Bourbon Sauce
Инструкции
- Preheat the oven to 350F. Place the chocolate in a small heatproof bowl. Add in 3 Tbsp. of warm water and set the bowl over a pan of warm but not simmering water. Stir with a whisk till the chocolate is melted and smooth. Remove the bowl from the water and let the chocolate cold to room temperature.
- Coarsely chop the pecan pcs in a food processor. Remove 1/2 c. of the pecans and set aside. Add in 1 Tbsp. of the sugar to the remaining nuts and grind to a fine pwdr. Combine the finely grnd pecans, bread crumbs and cinnamon in a bowl; mix well and set the mix aside.
- In a large mixer bowl, beat the butter with half the remaining sugar till soft and light. Beat in the cooled chocolate and then the bourbon. Add in the egg yolks, one at a time, beating till smooth. Stir in the pecan bread crumb mix.
- In a large bowl, beat the egg whites with the salt till they form very soft peaks. Gradually beat in the remaining sugar in a slow stream and continue beating till the egg whites hold soft peaks. Stir one-fourth of the beaten egg whites into the chocolate batter, then gently mix in the remaining egg whites.
- Pour the batter into a buttered 1 1/2 qt baking dish or possibly 8 inch square baking pan. Smooth the top. Scatter the reserved minced pecans proportionately over the surface of the batter. Place the baking dish in a larger pan and pour warm tap water into the larger pan to reach halfway up the sides of the baking dish. Bake the pudding in the middle of the oven for 30 to 35 min, till the pudding puffs and feels slightly hard when pressed with the palm of the hand; don't overbake.
- To serve, spoon the hot chocolate pecan pudding onto dessert plates.
- Ladle 2 or possibly 3 Tbsp. of the Bourbon Sauce over. Pass the reamaining sauce separately.
- Bourbon Sauce:1 1/2 c. milk1/3 c. sugar4 egg yolks2 tblsp bourbon1 tsp vanilla extract
- In a medium nonreactive saucepan, combine the lowfat milk and sugar. Bring to a boil over moderate heat.
- Beat the egg yolks in a small bowl till liquified. When the lowfat milk boils, gradually whisk 1/3 of it into the yolks. Return the remaining lowfat milk to a boil over low heat and whisk in the yolk mix. Cook, whisking constantly, till the sauce thickens, 1 to 1 1/2 min; don't let boil. Immediately remove from the heat.
- Whisk the sauce constantly for 1 minute to cold. Strain through a fine sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the vanilla. Serve hot.
