Chocolate Pudding Flourless
Ingredients
2.000 gr. Coffee - Instant (Nescafe)
0.095 lt. Cream - Thickened (Bulla)
0.040 kg. Butter - Unsalted (Western Star)
2.000 Each Eggs - 55 gr
0.035 kg. Nut - Almond Meal
0.035 kg. Flour - Rice
0.020 kg. Nut - Hazelnut Whole
0.020 lt. Brandy - 50% (Bardinet)
0.100 kg. Sugar - Caster
2.000 gr. Cocoa Powder
0.010 kg. Sugar - Raw
0.012 kg. Glucose
0.008 kg. Nut - Almond Flaked
0.020 kg. Orange
0.120 kg. Chocolate - Couverture Dark Button
(Nestle Glacier)
Chocolate Centre::
1. Place six required moulds in the freezer.
2. Melt 50g of chocolate over a double boiler with coffee
and 25mls of cream.
3. Allow to cool and divide into six portions and roll into
balls. Place aside for later use.
Pudding::
1. Melt 120g of chocolate with butter over a double boiler
and combine well (Do not overheat or mixture
will split).
2. Fold in egg yolks, ground almond, rice flour
and mix well.
3. Whisk egg whites to soft peak and gradually add sugar.
Whisk to form meringue.
4. Fold meringue into pudding mix and divide into six
prepared moulds.
5. Place prepared chocolate centres into each mix.
6. Bake in over at 180c for 15-20 minutes or until cooked.
Chocolate Ganache Sauce::
1. Place 70mls of cream in saucepan and boil.
2. Remove from heat, add 70g of chocolate
and 70mls brandy.
3. Mix to form thick sauce.
To Serve::
1. Place hot putting in centre of serving plate
and drizzle with chocolate sauce.
2. Top pudding with a wafer / tuille and
scoop of sorbet.
3. Sprinkle plate with praline and cocoa powder.
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