Title: Chocolate pecan pudding w/bourbon sauce
 Categories: Dessert
      Yield: 4 Servings
 
      4 oz Semisweet chocolate; chopped
  1 1/2 c  Pecan pieces
    1/3 c  Sugar
    1/4 c  Dry bread crumbs
    1/4 ts Cinnamon
      1    Stick butter; softened
      1 tb Bourbon
      5    Eggs; separated
      1 pn Salt

MMMMM-----------------------BOURBON SAUCE----------------------------
  1 1/2 c  Milk
    1/3 c  Sugar
      4    Egg yolks
      2 tb Bourbon
      1 ts Vanilla extract
 
  From: arielle@taronga.com (Stephanie da Silva)
  
  Date: Tue, 17 Aug 1993 01:45:17 GMT Preheat the oven to 350F. Place
  the chocolate in a small heatproof bowl. Add 3 tablespoons of hot
  water and set the bowl over a pan of hot but not simmering water.
  Stir with a whisk until the chocolate is melted and smooth. Remove
  the bowl from the water and let the chocolate cool to room
  temperature.
  
  Coarsely chop the pecan pieces in a food processor.  Remove 1/2 cup
  of the pecans and set aside.  Add 1 tablespoon of the sugar to the
  remaining nuts and grind to a fine powder. Combine the finely ground
  pecans, bread crumbs and cinnamon in a bowl; mix well and set the
  mixture aside.
  
  In a large mixer bowl, beat the butter with half the remaining sugar
  until soft and light. Beat in the cooled chocolate and then the
  bourbon. Add the egg yolks, one at a time, beating until smooth. Stir
  in pecan bread crumb mixture.
  
  In a large bowl, beat the egg whites with the salt until they form
  very soft peaks. Gradually beat in the remaining sugar in a slow
  stream and continue beating until the egg whites hold soft peaks.
  Stir 1/4 of the beaten egg whites into the chocolate batter, then
  gently fold in remaining egg whites.
  
  Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch
  square baking pan.  Smooth the top.  Scatter the reserved chopped
  pecans evenly over the surface of the batter. Place the baking dish
  in a larger pan and pour hot tap water into the larger pan to reach
  halfway up the sides of the baking dish. Bake the pudding in the
  middle of the oven for 30 to 35 minutes, until the pudding puffs and
  feels slightly firm when pressed with the palm of the hand; do not
  overbake.
  
  To serve, spoon the warm chocolate pecan pudding onto dessert plates.
  Ladle 2 or 3 tablespoons of Bourbon Sauce over. Pass remaaining sauce
  separately.
  
  Bourbon Sauce: In a medium nonreactive saucepan, combine the milk and
  sugar. Bring to a boil over moderate heat.
  
  Beat the egg yolks in a small bowl until liquified.  When the milk
  boils, gradually whisk 1/3 of it into the yolks.  Return the
  remaining milk to a boil over low heat and whisk in the yolk mixture.
  Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2
  minutes; do not let boil. Immediately remove from the heat.
  
  Whisk the sauce constantly for 1 minute to cool.  Strain through a
  fine sieve into a bowl and whisk for 30 seconds.  Stir in the bourbon
  and the vanilla.  Serve warm.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe