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Steamed Brownie Pudding with Raspberry Sauce

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Submitted by tampaone

YIELD

8 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

Pudding
6 173.4
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null, null
6 6
LARGE LARGE EGGS
1 237
CUP ML SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
¼ 59
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML PECANS
chopped
¼ 1.3
TEASPOON ML SALT
Sauce
2 473
CUPS ML RASPBERRIES
¼ 59
CUP ML SUGAR
3 45
TABLESPOONS ML LIQUEUR
raspberry
2 1E+1
TEASPOONS ML LEMON JUICE

Directions

Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust with sugar, tapping out excess. Generously butter inside of lid. Chop chocolate and melt in double boiler over hot, not simmering, water. Remove from heat and cool until tepid.

Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture is pale yellow and forms a thick ribbon when beaters are lifted. Beat in cooled chocolate and vanilla.

Mix flour, baking powder, and baking soda, and beat into chocolate mixture just until mixed. Stir in pecans. Beat egg whites with clean dry beaters in clean dry bowl at low speed until foamy.

Add salt, increase speed to high, and continue beating until they begin to form stiff peaks. Stir ¼ of whites into chocolate mixture to lighten, then farefully fold in remaining whites. Pour batter into prepared pan. Cover with lid or aluminum foil.

Place covered mold in large pot, and add enough boiling water to come halfway up sides of mold. Cover pot tightly and bring to boil over high heat.

Reduce heat to low and steam pudding, keeping watter simmering at all times and adding water as necessary, until toothpick inserted in center comes out clean, about 1 hour and 45 minutes.

Transfer pudding to wire cake rack and cool 5 minutes.

Purée raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds. Slice pudding into wedges and serve warm with sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 359 38% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 171mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 5% Vitamin C 15%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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