Chocolate Pudding I

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Preparation info

  • 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 ounces (12 squares) semisweet baking chocolate
  • 6 tablespoons strong coffee
  • ½ cup soft butter
  • 5 eggs, separated
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 cup very finely ground unblanched almonds


  1. Preheat oven to moderate (350°F.). Butter and flour a one-and-one-half-quart ring mold.

  2. Heat chocolate and coffee in the top part of a double boiler over hot water, stirring until chocolate is melted. Add butter and stir to melt.

  3. Beat the egg yolks until thick and pale. Gradually add the sugar and beat until very thick. Beat in the chocolate mixture and the vanilla. Fold in the flour and ground nuts.

  4. Beat the egg whites until stiff but not dry and fold into mixture. Pour into the prepared ring mold.

  5. Bake for about forty minutes, until the pudding is done. Serve with hot fudge sauce, whipped cream or hard sauce.

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