Chocolate Orange Pudding

• Nonstick vegetable spray
• 1/2 cup slivered almonds
• Zest of 1/2 medium orange
• 1/2 cup light brown sugar
• 1/2 pound semisweet chocolate
• 1/2 teaspoon baking soda
• 1/4 pound unsalted butter
• 3 large eggs
• 13 cup heavy cream
• 1 teaspoon Triple Sec

1. Coat a 1 1/2-quart souffle dish with nonstick vegetable spray and reserve.
2. Place almonds in the work bowl of a food processor, and process until finely chopped.
3. Add orange zest and sugar, and finely chop again.
4. Add chocolate, baking soda and butter, and process until smooth.
5. Add eggs, cream and Triple Sec, and process until combined.
6. Pour into prepared dish, and cover tightly with microwave plastic wrap.
7. Cook at 100 percent power for 6 minutes.
8. Prick plastic to release steam.
9. Remove from oven, and uncover.
10. Allow to stand; covered with a heavy plate, for 10 minutes.
11. Unmold pudding onto serving plate, and serve warm.

vegetable spray, almonds, orange, light brown sugar, chocolate, baking soda, butter, eggs, heavy cream, triple sec

Taken from cooking.nytimes.com/recipes/4942 (may not work)