Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)

• 14 lb butter
• 23 cup sugar
• 5 egg yolks
• 3 ounces semisweet chocolate, melted
• 1 12 cups finely chopped almonds
• 3 tablespoons breadcrumbs
• 2 tablespoons strong black coffee
• 1 tablespoon rum (I left it in) (optional)
• 5 egg whites, stiffly beaten

1. Cream the butter and sugar until light and fluffy.
2. Beat in the egg yolks one at a time.
3. Add the chocolate, almonds, bread crumbs, coffee, and optional rum.
4. Fold in the beaten egg whites.
5. Butter the inside of a ring mold or Bundt pan and coat with sugar.
6. Pour the mixture into the mold and cover with aluminum foil.
7. Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1 to 1 1/2 hours, until the pudding is completely set.
8. Cool for 5 minutes and invert onto a serving platter.
9. Serve warm with whipped cream if desired.

butter, sugar, egg yolks, chocolate, almonds, breadcrumbs, black coffee, rum, egg whites

Taken from www.food.com/recipe/frankfurt-style-chocolate-pudding-frankfurter-pudding-41092 (may not work)