Hot Maracaibo Pudding
Author: Epicurus.com Kitchens
Recipe type: Dessert
- 9 ounces eggs
- 5.3 ounces sugar
- 9 ounces butter
- 9 ounces Maracaibo 65% chocolate
- 5.3 ounces flour
- cocoa nibs
- Whip eggs and sugar well. Melt butter and Maracaibo 65% in a bain marie. Mix the melted chocolate-butter mixture into the egg. Fold the flour carefully into the mixture.
- Fill half of the mould with the chocolate mass; place three Maracaibo Rondos into the mixture. Fill up the mould almost to the top and bake in a preheated oven at 220 degrees C./425 degrees F. for about 5 to 8 minutes.
- Serve warm, with a combination of vanilla ice cream and fresh fruit Coulis.