1. Scald the cups of light cream together with the bitter-sweet chocolate in the top of a double boiler

2. Stir in the cup of cocoa and the sugar

3. Soften the gelatin in the cup of cold water

4. Stir the gelatin into the chocolate-cream mixture

5. Pour the pudding into a mixing bowl and let it cool while occasionally stirring

6. Stir in the vanilla and the stiffly beaten eggs

7. Pour the mixture into a glass bowl and chill it

8. Just before serving, garnish the pudding with whipped cream and sprinkle it with the grated chocolate

List of ingredients required:

2 cups light cream
2 oz (50g) bitter-sweet chocolate
1/ 4 cocoa
1/2 cup sugar
1 and 1/2 tablespoons gelatin
1/4 cup cold water
1 teaspoon vanilla
6 egg whites, stiffly beaten

Garnish:

Whipped cream
Grated chocolate

1. Work the butter in a warm bowl with a wooden spoon until it is creamy

2. Add the confectioners’ sugar and vanilla extract and continue to cream the mixture until it is fluffy

3. Work in the egg yolks, one at a time
4. Melt the chocolate over hot water

5. Add the melted chocolate to the creamed mixture together with the flour and and cornstarch

6. Fold in the stiffly beaten egg whites

7. Butter and flour a 1 and 1/2 quart round or oblong mold and fill it with the pudding mixture

8. Bake the pudding in a moderate oven of 350F (180C) for about 45minutes

9. Let the pudding stand for 10 to 15minutes before unmolding it into a serving dish

10. Serve warm with chocolate cream sauce

List of ingredients required:

1/4 lb bitter chocolate
3 tablespoons flour
2 tablespoons cornstarch
5 egg whites
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
6 egg yolks
1/4 cup butter

1. Melt the unsweetened chocolate together with the cointreau over hot water in the top of a double boiler

2. Stir the mixture until it is smooth

3. Add the salt and stir in the strained honey

4. Cook the mixture over hot water while constantly stirring until it is thoroughly blended and smooth

5. Stir in the toasted almonds

6. Cover the pan

7. Remove the pan from the heat and let the sauce steam for about 15minutes while occasionally stirring it

8. Serve lukewarm

List of ingredients required:

A pinch of salt
10 tablespoons strained honey
1/ 3 cup blanched, shredded and toasted almonds
4 oz (115g) unsweetened chocolate
1 tablespoon cointreau