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Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)

14 lb butter
23 cup sugar
5 egg yolks
3 ounces semisweet chocolate, melted
1 12 cups finely chopped almonds
3 tablespoons breadcrumbs
2 tablespoons strong black coffee
1 tablespoon rum (I left it in) (optional)
5 egg whites, stiffly beaten


Cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the chocolate, almonds, bread crumbs, coffee, and optional rum. Fold in the beaten egg whites. Butter the inside of a ring mold or Bundt pan and coat with sugar. Pour the mixture into the mold and cover with aluminum foil. Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1 to 1 1/2 hours, until the pudding is completely set. Cool for 5 minutes and invert onto a serving platter. Serve warm with whipped cream if desired.

Source: www.food.com