10
Method
Marinate orange rind overnight in Grand Marnier. Drain and reserve marinade. Melt chocolate over
hot water, do not boil water. Beat egg yolks until thick and creamy, pour onto warm chocolate. Beat
well to blend mixture together, adding one tablespoon of marinated orange rind. Allow to cool, beat
cream until soft peaks form. Fold cream into chocolate mixture. Whip egg whites until stiff. Fold in
chocolate mixture, adding half the reserved marinade. Pour into small pots, refrigerate for 5 hours.
Serve with whipped cream.
Chocolate Pecan Pudding
Ingredients
-100g dark chocolate
-75g pecan nits, finely chopped
-2 slices white bread, crumbed
-60g plain flour
-100g unsalted butter, softened
-4eggs, separated
-100g sugar
Method
Grease a large pudding bowl and dust with caster sugar.
Melt the chocolate in a small bowl over a saucepan of hot water. Combine pecan nuts,
breadcrumbs and flour. Beat butter until fluffy, add chocolate, yolks and half the sugar, continue to
beat until smooth. Clean beaters thoroughly-whisk egg whites until stiff, gradually adding remaining
sugar. Fold the egg mixture into the butter mixture, also add the flour mixture and fold lightly to
combine. Place mixture in prepared bowl. Cover with foil and secure. Lower into a saucepan of
boiling water-half way up sides of bowl and steam for 45-50 minutes.
Almond fingers
Ingredients
-225g butter
-2 cups caster sugar
-1 teaspoon almond essence
-1 egg
-3 cups plain flour
