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