Yield
Makes 6 servings

Make fresh breadcrumbs by pulsing bread slices in a food processor.

How to Make It

Step 1

Bring whipping cream to a simmer in a medium saucepan. Remove from heat; cool 5 minutes.

Step 2

Process chocolate in a food processor 15 to 20 seconds or until finely chopped. With processor running, slowly add cream; process until smooth. Add 1/3 cup sugar and butter. Add egg yolks, 1 at a time; process until smooth. Add vanilla, and process until blended.

Step 3

Combine breadcrumbs and chocolate mixture, stirring until blended.

Step 4

Beat egg whites at medium speed with an electric mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, and beat until mixture is glossy and stiff peaks form.

Step 5

Fold one-third of egg white mixture into chocolate mixture. Fold in remaining egg white mixture until blended. Spoon into a greased 8-inch square pan. Place pan in a broiler pan; add enough water to broiler pan to reach halfway up sides of square pan.

Step 6

Bake, on center oven rack, at 325° for 45 minutes or until a knife inserted in center comes out clean. Cool on a wire rack 10 minutes. Carefully invert onto a serving platter. Serve with Custard Sauce.

Step 7

Note: For testing purposes only, we used Ghirardelli Semi-Sweet Chocolate.

Proof of the Pudding, Atlanta, Georgia

Ratings & Reviews