INGREDIENTS

INSTRUCTIONS

CHOCOLATE AMARETTO SAUCE
In a medium bowl, beat the butter and sugar with a wooden spoon until pale
and creamy.  Beat in half of the eggs. Sift together the flour and baking
powder and stir half into the butter mixture. Stir in the remaining eggs
and then the rest of the flour and baking powder. Transfer half of the
batter to another bowl.
Add the almond extract and half of the chocolate chips to one bowl of
batter; stir to mix well.
In a small bowl, stir the milk, cocoa and vanilla extract until blended.
Add this cocoa mixture and the remaining chocolate chips to the second bowl
of batter; stir to mix well.
Batter a 4-cup pudding basin.  Drop alternating heaping tablespoons of
batter from each bowl into the basin; it will be about three-fourths full.
Cover the basin with a sheet of buttered wax paper and a sheet of aluminum
foil, pleated together in the center to allow for expansion. Twist and
crimp the foil tightly around the rim or tie securely with string to seal.
Tie the basin in a kitchen towel sling (see Note) and lower it onto a rack
or folded towel in a steamer or large, deep pot filled with enough boiling
water to reach halfway up the sides of the basin.
Cover and steam over moderate heat for 1-1/2 hours, replenishing the
boiling water at regular intervals. To check for doneness, remove from the
heat, uncover and carefully raise an edge of the paper. Insert a skewer or
sharp knife into the center of the pudding; it should come out almost
clean.  If there is wet batter clinging to it, replace the cover and steam
the pudding a bit longer. Unmold the pudding onto a platter. Serve hot with
warm Chocolate-Amaretto Sauce.
Note: To make a "sling" with a kitchen towel, place the covered pudding
basin in the center of a linen or cotton kitchen towel. Bring up two
diagonal corners of the towel and knot the ends securely. Tie the other two
corners of the towel in the same fashion.
Chocolate Amaretto Sauce:  Place the chocolate, sugar, and cream in a
small, heavy saucepan.  Warm gently over very low heat just until the
chocolate melts. Whisk until the mixture is smooth. Do not allow the sauce
to boil.  Remove from the heat. Add the butter and stir until melted. Stir
in the amaretto.   This sauce is also great at room temperature over ice
cream.  Makes about 3/4 cup.
Source:  The Best of Food & Wine Holiday Collection.
Delphi Net Robin, February 1997.
Shared and MM by Judi M. Phelps. jphelps@slip.net, jphelps@best.com or
juphelps@delphi.com
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 5, 1998

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