Zutaten für Frankfurt Style Chocolate Pudding Frankfurter Pudding
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large egg yolks
- Semisweet Chocolate
- ½ cup finely chopped almonds
- Breadcrumbs
- Strong Black Coffee
- 1 tablespoon rum (optional)
- 4 large egg whites
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Zubereitung von Frankfurt Style Chocolate Pudding Frankfurter Pudding
- Preheat oven to 325°F (160°C).
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- In a separate bowl, melt 8 ounces bittersweet chocolate. Let cool slightly.
- Add the melted chocolate, ½ cup finely chopped almonds, ½ cup breadcrumbs, ¼ cup strong brewed coffee, and 1 tablespoon of rum (optional) to the butter-sugar-egg yolk mixture. Mix until well combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
- Butter and sugar a 9-inch ring mold or bundt pan thoroughly.
- Pour the batter into the prepared mold.
- Place the mold in a larger roasting pan. Pour enough hot water into the roasting pan to come two-thirds up the sides of the mold.
- Cover the roasting pan with aluminum foil.
- Bake in the preheated oven for 105 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving platter.
- Serve warm or at room temperature, topped with whipped cream if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
74g
Fat
63g
Carbs
9g
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