Chocolate Pudding

For the chocolate pudding, grease a pudding mold (1 liter capacity) with 30 g of softened butter and sprinkle with 30 g of sugar. Put in a cold place.

Roast ground almond kernels in a frying pan until golden brown. Boil milk and salt.

Melt the remaining butter in it. Stir flour into milk and cook, stirring throughout. Gradually fold in egg yolks.

Finely dice the apricots. Cook in the brandy for 5 minutes until they have absorbed all the liquid.

Whip egg whites with remaining sugar until stiff. Fold the roasted almond kernels, one third of the apricots and chocolate shavings into the egg yolk mixture. Fold in the snow and cocoa.

Pour the mixture into the precooled mold. Place the mold in a covered saucepan with 2 cups of water and cook until tender, 60 to 65 minutes. Let cool in the mold on a wire rack for about 10 minutes. Turn the chocolate pudding out onto a plate, decorate with the remaining apricots and the almond flakes.

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