Chocolate-almond pudding
8 servings
30 minutes
Chocolate-almond pudding is a true delight for dessert lovers. Its roots trace back to American cuisine, known for its cozy and homey sweets. The velvety texture and rich cocoa flavor blend with the delicate nutty note of ground almonds, while dark chocolate adds depth to the taste. This dessert is especially good warm: a thick chocolate layer on top and beneath it a tender, slightly moist cake with a rich cocoa aroma. The pudding is perfect for finishing a cozy family dinner or as a festive treat. It can be served with a scoop of vanilla ice cream or whipped cream to highlight its sweet elegance. The unique preparation method involving pouring boiling water creates a delightful contrast of textures, making this dessert truly special.
1
Preheat the oven to 180 °C. Grease a 23 cm square baking pan with butter. Sift flour, 25 g of cocoa, and salt into a bowl.
- Self-raising flour: 150 g
- Cocoa powder: 125 g
- Salt: pinch
2
Add almonds, chocolate, and 125 g of sugar, then butter (margarine), egg, and milk. Place the dough in a mold.
- Ground almonds: 40 g
- Dark chocolate: 50 g
- Muscovado sugar: 250 g
- Clarified butter (ghee): 50 g
- Chicken egg: 1 piece
- Milk: 175 ml
3
Dissolve the remaining sugar and cocoa in 450 ml of boiling water, carefully pour into the mold. Bake for 25-30 minutes – the puddings should rise and become firm. Serve immediately while the dessert is still warm.
- Muscovado sugar: 250 g
- Cocoa powder: 125 g