Chocolate Brownie Pudding - Miele DGC 6000 XL Cookbook

Ingredients
100 g dark chocolate,
70% cocoa solids
5 medium eggs
80 g butter
80 g sugar
3 tsp vanilla sugar
80 g walnuts, fi nely chopped
80 g fl our
Butter for greasing
Icing sugar for dusting
>> Tip:
To serve: melt 150 g dark choco-
late and 50 g white chocolate
separately. Drizzle onto the
plate, place the pudding on top
and garnish with Physalis (Cape
gooseberry).
412 Desserts

Chocolate brownie pudding

Serves 8
1
Melt the chocolate and
separate the eggs. Beat the
butter, sugar and vanilla sugar
until pale and creamy and stir in
the egg yolks.
2
Fold the walnuts and fl our,
along with the cooled choco-
late, into the butter and egg
mixture.
3
Beat the egg whites until
stiff and carefully fold into
the mixture.
4
Butter 8 ramekins and sprin-
kle with icing sugar.
5
Distribute the chocolate
mixture between the ram-
ekins, cover with heat-resistant
foil and place on the rack to
cook (see below for settings).
Settings: Step 5
Function: Steam cooking
Temperature: 90°C
Duration: 30 minutes