Chocolate bread pudding with strawberry sauce
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Chocolate bread pudding with strawberry sauce
  Chocolate    Bread    Pudding    Sauces  
Last updated 6/12/2012 1:15:09 AM. Recipe ID 44392. Report a problem with this recipe.
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      Title: Chocolate bread pudding with strawberry sauce
 Categories: Puddings, Chocolate, Desserts, Formatted
      Yield: 8 Servings
 
    1/3 lb Chocolate, dark
    3/4 c  Heavy Cream
    1/2 c  Sugar, superfine
      4    Eggs; seperated
    1/4 lb Butter, unsalted; cut in
           -small pieces
      3 ts Vanilla
  1 1/2 c  Breadcrumbs, white
      1 tb Sugar, superfine

MMMMM----------------------STRAWBERRY SAUCE---------------------------
  1 1/8 lb Strawberries
      2 tb Sugar, superfine
      2 tb Brandy
 
    Process the chocolate in a food processor until finely chopped.
  Bring cream just to simmering point in a saucepan. With the motor
  running, pour hot cream over chopped chocolate and process until
  smooth. Add 1/4 cup sugar, egg yolks one at a time, butter, and
  vanilla essence and process until combined.  Combine breadcrumbs and
  chocolate mixture in a large bowl and mix well.
    Butter a round 20cm diameter cake tin or souffle dish and sprinkle
  with the extra caster sugar.  Beat egg whites until soft peaks form.
  Gradually add remaining sugar, beating until thick and glossy. Gently
  fold whites into the chocolate mizture until thoroughly combined.
  Spoon mixture into prepared tin and place in a baking pan. Pour in
  enough hot ater to come halfway up the sides of the tin and bake at
  180C for 45-50 minutes, or until cooked when tested with a skewer.
  Leave in tin for 10 minutes before turning out on a serving platter.
    Serve warm or cold, with Strawberry sauce.
  
  *** Strawberry Sauce  ***
    Process 250g of the strawberries, hulled, with 2 tablespoons of
  caster sugar and the brandy until smooth and well combined. Transfer
  to a small saucepan and cook over low heat until just simmering. Add
  the other 250g of hulled and chopped strawberies and cook gently
  until warmed through.
    Makes about 1 1/2 cups.
  




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Recipe ID 44392 (Apr 03, 2005)

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