Steamed Chocolate Nut Pudding

• 4 ounces unsweetened chocolate
• 4 tablespoons strong brewed coffee
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 3 eggs, separated and at room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon rind
• 1/4 cup sifted flour
• 13 cup finely ground nuts (almonds, walnuts, hazelnuts or pecans)
• Unsweetened whipped cream

1. Preheat oven to 375 degrees.
2. Butter a 6-cup mold.
3. Combine chocolate and coffee in a saucepan and place over very low heat until the chocolate has melted.
4. Stir and set aside to cool.
5. Cream butter and sugar until light.
6. Stir in the chocolate, then beat in the egg yolks, one at a time.
7. Stir in the vanilla and lemon peel.
8. Beat egg whites until stiff but not dry and fold half of them into the chocolate mixture.
9. Mix flour and nuts together and fold into the chocolate mixture, then fold in remaining egg whites.
10. Pour the batter into the baking dish.
11. Cover the dish with foil.
12. Place the baking dish in another larger pan and add enough boiling water to come at least one-third of the way up the sides of the baking dish.
13. Place in the oven and bake 40 to 50 minutes.
14. Unmold and serve either warm or cold with whipped cream.

chocolate, coffee, butter, sugar, eggs, vanilla, lemon rind, flour, ground nuts, cream

Taken from cooking.nytimes.com/recipes/2686 (may not work)