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Indulgent, exotic and somewhat sinful, this dessert looks like a lot of ingredients but it is simple to prepare. Intense chocolate flavor is coupled with roasted nuts and cinnamon forming a dreamy combination. You may add raisins, sun dried cranberries or cherries if you like. This dish will be what people remember when they leave your dinner table, for a long time. 1 teaspoon Rapunzel
Organic Walnut Oil 3 ounce bar Rapunzel Semi Sweet Chocolate with Almonds or Hazelnuts, chopped 1 cup chopped walnuts Preheat the oven to 350 degrees F. Grease a 6-8 cup (9 x 5 x 3 inch) loaf pan with the walnut oil. Break the chocolate bars into squares in a mixing bowl. Add the liquor and gently melt the chocolate over boiling water while stirring or melt in a microwave safe dish for 3 minutes over high setting until melted. Reserve warm. Whisk the eggs, sugar, cinnamon, nutmeg, clove, vanilla extract, and reserved melted chocolate together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally. Pour the mixture into the prepared pan. Sprinkle the top with the remaining chopped chocolate bar. Sprinkle the walnuts over the top. Bake covered loosely with foil for 30 minutes. Remove foil and continue to cook until the pudding is set in the center, for an additional 20-25 minutes. Allow to cool for 5-10 minutes before slicing. To serve, cut the pudding into 1-inch thick slices. Top with whipped cream. Chef Steve's Tip:
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