Post by marlaoh on Apr 8, 2004 6:49:50 GMT -6
Chocolate Bread Pudding with Strawberry Sauce
Prep: 20 min, Cook: 50 min, plus cooling time.
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
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
Prep: 20 min, Cook: 50 min, plus cooling time.
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
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