Light Chocolate Pudding

Preheat the oven to moderate temperature (180°C)

Grease a 22.5 x 10 cm English muffin tin with butter or margarine

Melt the milk and chocolate in a saucepan

Let it simmer, stirring occasionally

While that's happening, whisk together the butter or margarine, sugar, and flour to form a firm mixture

Add the hot milk to the chocolate and mix well

Put everything in the saucepan and cook, stirring until it thickens

Remove from heat

Add a little of the warm mixture to the egg yolks and whisk well

Add the egg yolks to the saucepan and whisk well with a wooden spoon

Beat the egg whites until stiff

Fold them into the warm mixture carefully

Put in the prepared tin

Place it in a larger pan filled with water up to 5 cm high

Bake in a water bath for 1 1/2 hours or until a knife inserted into the center of the pudding comes out clean

Remove from heat and water

Let cool completely before removing

For the covering: bring the heavy cream to a simmer in a small saucepan

Remove from heat and pour over the chocolate

Whisk until chilled

Remove the pudding from the tin

Spread part of the covering on top of the pudding and let it drizzle down the sides

Reserve some of the covering and whisk for another minute to thicken

Place in a pastry bag and decorate the pudding.