Satisfy your tastebuds with a soft dessert that melts in your mouth.

Chocolate and Almond Pudding

• 500g The Essential Ingredient Dark Chocolate Buttons
• 250g butter
• 220g golden castor sugar
• 100ml coffee
• 8 eggs, separated
• 250g almond meal (can be a mixture of crushed nuts and meal)

1. Melt chocolate, butter, sugar and coffee in a large saucepan over low heat, stirring constantly. Cool for 5 to 10 minutes.
2. Mix in the yolks, stirring well, and then mix in the almond meal.
3. Beat the whites till the hold soft peaks and gently fold them through the mixture.
4. Pour into individual moulds, close to the top, and bake at 160°C for approximately 35 to 40 minutes, when the tops will be firm and crusty and the inside soft and moussy. Let them cool down to a warm temperature before turning out.