Steamed Chocolate Nut Pudding
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 4ounces unsweetened chocolate
- 4tablespoons strong brewed coffee
- ½cup butter, at room temperature
- ½cup sugar
- 3eggs, separated and at room temperature
- ½teaspoon vanilla extract
- 1teaspoon grated lemon rind
- ¼cup sifted flour
- ⅓cup finely ground nuts (almonds, walnuts, hazelnuts or pecans)
- Unsweetened whipped cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
313 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 6 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 375 degrees. Butter a 6-cup mold.
- Step 2
Combine chocolate and coffee in a saucepan and place over very low heat until the chocolate has melted. Stir and set aside to cool.
- Step 3
Cream butter and sugar until light. Stir in the chocolate, then beat in the egg yolks, one at a time. Stir in the vanilla and lemon peel.
- Step 4
Beat egg whites until stiff but not dry and fold half of them into the chocolate mixture.
- Step 5
Mix flour and nuts together and fold into the chocolate mixture, then fold in remaining egg whites. Pour the batter into the baking dish. Cover the dish with foil.
- Step 6
Place the baking dish in another larger pan and add enough boiling water to come at least one-third of the way up the sides of the baking dish. Place in the oven and bake 40 to 50 minutes. Unmold and serve either warm or cold with whipped cream.
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