Steamed Brownie Pudding With Raspberry Sauce

Recipe Ingredients

		Pudding
6 oz	170g	Chocolate - semi-sweet
6		Eggs
1 cup	198g / 7oz	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	73g / 2.6oz	Pecans - chopped
1/4 teaspoon	1.3ml	Salt
		Sauce
2 cups	474ml	Raspberries
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Raspberry liqueur
2 teaspoons	10ml	Lemon juice

Recipe Instructions

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 1/4 of whites into chocolate mixture to lighten, then carefully 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.

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

From "Best-Ever Brownies"

Source:
Taste of Home, June/July, 1997

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