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    Chocolate Bread Pudding with Strawberry Sauce

    Source of Recipe

    marlaoh from mimi's

    Recipe Introduction

    Prep: 20 min, Cook: 50 min, plus cooling time.

    List of Ingredients

    5 ounces dark chocolate
    3/4 cup heavy cream
    1/2 cup plus 3 Tbs. superfine sugar
    1/4 lb. unsalted butter, cut into small pieces
    1 Tbs. vanilla extract
    4 eggs, separated
    1-1/2 cups breadcrumbs
    1-1/4 lbs. strawberries, hulled
    2 Tbs. brandy

    Recipe

    Finely chop chocolate in a food processor. Heat cream in a heavy saucepan until it begins to bubble. With the motor running, pour hot cream over chopped chocolate and process until smooth. Add 1/4 cup sugar, butter, vanilla and egg yolks one at a time, processing after each addition until mixed thoroughly. Combine breadcrumbs and chocolate mixture in a bowl.

    Preheat oven to 350°F. Butter bottom and sides of an 8 inch soufflé dish or deep cake pan. Sprinkle with 1 Tbs. sugar. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until glossy. Gently fold whites into chocolate mixture until combined. Transfer to prepared pan and place in a larger roasting pan. Pour in enough hot water to come halfway up sides of cake pan and bake 45-50 minutes, or until a tester comes out clean when inserted in center. Cool in pan 10 minutes before turning out on a serving platter.

    Prepare strawberry sauce by combining half the strawberries with 2 Tbs. sugar and brandy in a blender until smooth. Transfer to a saucepan over low heat and bring to a simmer. Remove from heat and stir in remaining strawberries. Cook gently until warmed through. Serve bread pudding with strawberry sauce.

    This recipe serves 8 people.

    My notes: Making with angel food cake crumbs instead of bread crumbs.


 

 

 


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