Pudding: Swiss Chocolate Pudding

posted by Fruffy 04-04-100 6:43 PM

Swiss Chocolate Pudding
from Woman's Day April 1985

2 (1-once) squares unsweetened chocolate
1/3 cup butter or margarine
3 large eggs (separate 2)
1 cup sugar
1/8 tsp. salt
1/2 tsp. vanilla
1-1/2 cups milk
1-1/2 cups soft crumbs from day old French, Italian or firm white bread
1 tsp. confectioners' sugar
1 cup heavy cream

Preheat oven to 350 F.

In a small saucepan melt chocolate and butter over low heat, cool.

In a medium size bowl beat 1 whole egg and 2 yolks with a wooden spoon to blend. Then beat in the following order: 3/4 cups sugar, the chocolate mixture, salt, vanilla, milk and crumbs.

In a small bowl beat the 2 remaining egg whites until foamy with an electric beater. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when beaters are lifted; fold into chocolate mixture.
Turn into greased 1-1/2 quart souffle or baking dish; set dish into a baking pan. Pour 1 inch hot water into pan.

Bake in 350F oven for 45 minutes or until knife inserted near the center comes out clean. Carefully remove from water bath to rack and cool to luke warm.

Dust with the confectioners' sugar. Serve with the cream

Note: the pudding separates into 2 layers while baking: a chocolate one and a plain one

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