CHOCOLATE PUDDING WITH COFFEE-RUM RAISIN SAUCE

Ingredients:

		MAGNOLIA GOLD BUTTER for greasing
		powdered sugar for dusting

6	pc	MAGNOLIA BROWN EGGS, egg yolks and whites separated
1	tsp	vanilla extract
1/2	cup	sugar
1/2	cup	cocoa powder
1/2	cup	chopped almonds
1/2	cup	soft breadcrumbs

1	cup	MAGNOLIA FULL CREAM MILK
3	pc	MAGNOLIA BROWN EGGS, use egg yolks only
1-1/2	cups	sugar
2	tbsp	SAN MIG BARAKO 3-in-1 COFFEE
1/2	cup	chopped raisins
1	tbsp	dark rum

Procedure:

Preheat oven to 375°F. Brush a bundt pan with butter and dust with powdered sugar. Set aside.
Beat egg yolks, vanilla and half of the sugar until thick. Add cocoa and beat further.
In a separate bowl, beat egg whites and the remaining half of the sugar. Beat on high until stiff peaks form. Gently fold egg white foam into cocoa mixture. Fold in almonds and breadcrumbs. Pour into prepared pan. Bake for 35 minutes in a water bath. Serve with coffee rum sauce.
For the sauce, scald milk in a saucepan over low heat. Set aside.
In a bowl, beat egg yolks and sugar until thick. Add warm milk then coffee and blend well. Return to the saucepan and cook over low heat until slightly thick. Add raisins. Cool then add rum.

Makes 6 servings.

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