Chocolate Pudding With Coffee-rum Raisin Sauce

Procedure:

  1. Preheat oven to 375°F. Brush a bundt pan with butter and dust with confectioner’s sugar. Set aside.
  2. Beat egg yolks, vanilla and half of the sugar until thick. Add cocoa and beat further.
  3. In a separate bowl, beat egg whites and the remaining half of the sugar at the highest setting until thick. Fold egg white mixture into the yolk mixture. Fold in almonds and breadcrumbs. Pour into prepared pan.
  4. Bake for 35 minutes in a water bath. Serve with coffee rum sauce.
  5. For the sauce, scald milk in a saucepan over low heat. Set aside.
  6. 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 5-6 servings.