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4 ounces hazelnuts

3 ounces bittersweet chocolate

1/2 cup all-purpose flour

1/4 cup cocoa

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/8 teaspoon ground mace

10 large eggs, separated

1-1/3 cups sugar + 1/3 cup


Butter a 3-4 qt. ceramic or porcelain bowl.  Bring 2" water to a boil in a container large enough to hold the bowl and place a rack in the bottom.

Toast the hazelnuts in a preheated 350 degree oven for 10 minutes.  Rub off as much of the skin as comes off easily in a cloth towel.

Coarsely grate the nuts and chocolate in a food processor.  With the nuts and chocolate in the bowl, exchange the grating disc for the steel blade.      Add the flour and spices.  Process 15 seconds.

Beat the egg yolks in the work bowl of an electric mixer until they are quite thick and a lemon-yellow color.  Add the sugar, and beat another minute at medium speed.  Stir in the flour mixture.

Wipe a copper bowl and whisk clean with vinegar and beat the egg whites until they are stiff but not dry.  Stir one-fourth into the chocolate nut batter.      Fold in the remaining whites in 3 parts leaving streaks of white in the mixture rather than overfold with each addition.

Gently pour the batter into the prepared bowl, cover tightly with aluminum foil, and set into the steaming kettle.  Cover the pot, and steam for 1 3/4 hours.  Unmold while still hot.  Serve the pudding warm with whipped cream, or cold with Rich Custard.

Yield:  12 servings