Chocolate pudding with hazelnut sauce

Ingredients for Chocolate pudding with hazelnut sauce

Instructions for Chocolate pudding with hazelnut sauce

To prepare the Chocolate pudding with hazelnut sauce recipe, please follow these instructions:

Lubricate a 1.2 in pudding shape and lined with baking paper. Melt light bitters and white chocolate each bowl over simmering water. Whip butter and sugar together in a bowl for a light and creamy consistency. After a while, the eggs are whipped in a butter and a flour, so the mixture does not separate.
Fold the rest of the flour into the bowl and pour half of the mixture into another bowl. Stir light bitter chocolate in one bowl and the white chocolate in the other bowl. Come alternately skewed with white and dark chocolate in the pudding form. Smooth the surface and twist a baking pin into the mold to mix the two kinds of chocolate. Cover the mold with double-sided baking paper and secure the paper around the mold with a piece of string. Put a piece of foil over the baking paper and push it well down the edge. Put the pudding shape in a large saucepan, pour boiling water into the saucepan, so it stands 5 cm up and put the sealing lid on. Let it steam over low heat for 2-1 / 2 hours and pour more boiling water into the pan whenever necessary. Meanwhile the sauce is made.
Chop the hazelnuts grofr. Heat sugar and water in a small, thickened pot while stirring until the sugar is dissolved. Bring the mixture to boil and let it boil until it becomes caramel-colored. Dip the bottom of the pot in cold water to stop boiling. Add the orange juice, leek and butter and warm the sauce until it is even. Turn the puddings out on a dish and pour a little sauce over.
Serve the rest of the sauce next door.