Ingredients
1/3 lb chocolate, dark
3/4 cup heavy cream
1/2 cup sugar, superfine
4 eggs, seperated
1/4 lb butter, unsalted, cut in small pieces
3 tsp vanilla
1 1/2 cup breadcrumbs, white
1 tbsp sugar, superfine
STRAWBERRY SAUCE
1 1/8 lb strawberries
2 tbsp sugar, superfine
2 tbsp brandy
Directions
Process the chocolate in a food processor until finely chopped.
Bring cream just to simmering point in a saucepan. With the motor
running, pour hot cream over chopped chocolate and process until
smooth. Add 1/4 cup sugar, egg yolks one at a time, butter, and
vanilla essence and process until combined. Combine breadcrumbs and
chocolate mixture in a large bowl and mix well.
Butter a round 20cm diameter cake tin or souffle dish and sprinkle
with the extra caster sugar. Beat egg whites until soft peaks form.
Gradually add remaining sugar, beating until thick and glossy. Gently
fold whites into the chocolate mizture until thoroughly combined.
Spoon mixture into prepared tin and place in a baking pan. Pour in
enough hot ater to come halfway up the sides of the tin and bake at
180C for 45-50 minutes, or until cooked when tested with a skewer.
Leave in tin for 10 minutes before turning out on a serving platter.
Serve warm or cold, with Strawberry sauce.
*** Strawberry Sauce ***
Process 250g of the strawberries, hulled, with 2 tablespoons of
caster sugar and the brandy until smooth and well combined. Transfer
to a small saucepan and cook over low heat until just simmering. Add
the other 250g of hulled and chopped strawberies and cook gently
until warmed through.
Makes about 1 1/2 cups.
Servings: 8 servings
Chocolate Bread Pudding With Strawberry Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Chocolate; Dessert
The History of Recipes
We are able to trace the history of meal recipes back into the far past, in fact as far back into history as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old cookbooks were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices created an explosion in cookery books, the majority of which are kept safe in private libraries. The revolution that is television brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Bread Pudding With Strawberry Sauce recipe.
