Chocolate rum pudding with coconut egg

Serving size: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

400g 70% bitter chocolate
50g breadcrumbs
4 whole eggs
400ml double cream
150ml whole milk
100ml dark rum
100g butter plus some for ramekins

For the coconut egg:
200ml coconut milk
100g caster sugar
3g alginate
1 litre cold water
5g Calcic

Featured in:
March 2013

Butter the ramekins; brush with melted butter and flour. Separate the eggs, placing the whites in a large bowl with half the sugar.

Add the rest of the sugar to the yolks and mix well for 1 minute. Whisk the egg whites until firm.

Soak the breadcrumbs with the milk, cream and rum for 10 minutes. Melt the chocolate with the butter and mix to the egg yolk mixture. Add the bread soaked breadcrumbs and mix well, then whisk the egg whites to a soft peak and incorporate into the chocolate mixture.

Divide the cake mix between the ramekins and bake in a water bath at 180C for 20-25 minutes, until firm in the centre.

To make the coconut egg, gently heat the coconut milk with the sugar. When the sugar is melted, take it off the heat and place in a blender. Add the alginate and blend on low for 2 minutes (the milk should look like a thick cream consistency).

In a bowl place 1 litre of cold water and add the 5g of Calcic. Mix to dissolve.

With the help of a spoon gently spin the water and add one spoonful at a time to create coconut eggs.

Leave the eggs in the Calcic water for 5-7 minutes, then with the help of a perforated spoon gently fish the coconut eggs out and place them in plain cold water to rinse.

To serve, unmould the chocolate pudding when still warm and pour some melted chocolate to cover.

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