salted butter or margarine for greasing
confectioner's sugar to dust
100 g of bittersweet chocolate
6 eggs
1/2 teaspoon of vanilla extract
3/4 cup of confectioner's sugar
100 g of shelled and ground almonds or chestnuts
1/2 cup of cake flour
salted butter or margarine for greasing
confectioner's sugar to dust
100 g of bittersweet chocolate
6 eggs
1/2 teaspoon of vanilla extract
3/4 cup of confectioner's sugar
100 g of shelled and ground almonds or chestnuts
1/2 cup of cake flour
Grease a 20 cm round mold with butter or margarine and dust with confectioner's sugar
Melt the chocolate in a double boiler and mix with the egg yolks, vanilla extract, and half of the confectioner's sugar
Beat well with a wooden spoon
On the side, mix the ground almonds or chestnuts with cake flour
Beat the whites until stiff peaks form, then add the remaining confectioner's sugar and beat until combined
Mix one-quarter of the meringue into the chocolate mixture, then gently fold in the remaining meringue and almond mixture
Place the pudding mixture in the prepared mold
Put a metal or inverted empty goiabada tin on top of the pudding in a 6 liter pressure cooker with boiling water to come halfway up the side
Add 2 1/2 cups of water, cover the cooker, and bring to steam pressure
Cook for 20 minutes
Let it cool, then demold and decorate with whipped cream if desired
This recipe takes about 1 hour in a conventional oven.
