I first noticed this recipe in Elizabeth David’s French Country Cooking years ago but I never made it. Then I was reminded of it recently by Simon Hopkinson in his brilliant book Roast chicken and Other Stories.
It is simply one of the nicest and most delicious chocolate puddings I know, intense and wonderfully rich. Obviously the better the chocolate – dark, bitter, high-quality, cocoa butter rich – the better it tastes.
You can make it in a large soufflè dish, six individual ramekins. or as I like to, in eight little espresso cups, that way somebody could mistake it for an espresso and have a very nice suprise indeed!.
I use Lindt 85% chocolate.
Serves 4 – 8 depending how you serve it
- 110g softened unsalted butter
- 110g caster sugar
- 1 egg yolk
- 200ml milk
- 225g of good dark bitter chocolate broken into pieces
- 12 – 16 amaretti biscuits
- a little rum.
Cream together the butter and sugar until light and well amalgamated. Beat the egg yolk into the creamed mixture,
Gently gently warm the milk and broken chocolate in a small pan over a very low flame. Once the milk is warm enough for the chocolate to start melting remove from the heat and stir until it is completely melted into the milk, Allow to cool for a few minutes.
Stir the melted chocolate into the butter, sugar and egg cream and stir carefully until it is perfectly mixed and beautifully smooth and glossy.
The final stage depends on your serving dish. if you are using a large souffle dish or ramekins arrange a single layer of amaretti in the base of the dish, sprinkle with rum and then cover with a layer of chocolate mixture, add a further layer of amaretti, another sprinkle of rum and another layer of chocolate. Continue like this until all the mixture is used up.
If you are using expresso cups put one whole amaretti in the cup and crumble over another one pressing it down a little, sprinkle with rum and fill the cup to the brim with the chocolate mixture,
Chill for at least 12 hours before serving.