Pudding of Peaches and Chocolate

Preheat the oven to a moderate temperature (180°F)

Butter a 23.5 cm diameter cake pan or a soufflé dish

Sprinkle with sugar

In a medium saucepan, heat the milk until it starts to simmer

Place the chocolate in a processor or blender, and add the milk slowly, beating until smooth

Add one-third cup of sugar and the egg whites, one at a time, without stopping the machine

Add the butter and vanilla, and beat until smooth

In a large bowl, combine the peaches and chocolate mixture

Beat the egg whites until soft peaks form, then gradually add the remaining one-third cup of sugar, beating until stiff peaks form

Fold the egg whites into the chocolate mixture

Pour into the prepared pan

Place the pan in a water bath with warm water to about half the height of the pan

Bake for 60 minutes, or until firm and clean when tested with a knife

Remove from oven and let cool for 10 minutes

Turn out onto a plate and serve warm or at room temperature with whipped cream if desired

Serves 16.