Steamed Chocolate Pudding

Directions

1. 1
   In a double broiler, melt the chocolate over hot, not simmering water, stirring until smooth; then remove from the heat and cool to lukewarm.
2. 2
   In a small bowl, combine the almonds and bread crumbs.
3. 3
   In a large mixing bowl, cream the butter.
4. 4
   Gradually beat in the sugar, then the egg yolks, one at a time, mixing well after each addition.
5. 5
   Beat in the cooked chocolate, then the nut-crumb mixture.
6. 6
   Stir until blended.
7. 7
   Coat a 3 to 4 cup mold with butter, then with bread crumbs, shaking out any excess.
8. 8
   Bring a pan of water, in which the mold will fit comfortably, to a simmer.
9. 9
   Beat the egg whites until stiff but not dry.
10. 10
    Stir a large dollop of the whites into the chocolate mixture, beating vigorously.
11. 11
    Fold the remaining whites into the mixture and spoon the batter gently into the prepared mold, no more then 3/4 full.
12. 12
    Cover tightly with a piece of buttered foil, then with a pot lid of a suitable size.
13. 13
    Place the covered mold in the pan of simmering water, adding water, if necessary, so that is comes up to the level of the pudding batter.
14. 14
    Simmer on top of the stove from 1 hour to 1 hour and 20 minutes.
15. 15
    The pudding is done when it is still slightly moist in the center, and the sides are quite dry and almost firm.
16. 16
    MEANWHILE, prepare the garnishes:.
17. 17
    Whip the cream with the confectioners sugar until soft peaks form.
18. 18
    Puree the raspberries in a blender or food precessor and then strain to remove the seeds.
19. 19
    When the pudding is done, unmold it carefully and serve it hot with the whipped cream and raspberry puree.