INGREDIENTS

INSTRUCTIONS

YIELD: 6 servings DIFFICULTY: ** PREPARATION: 1 hour plus chilling and
baking times. Allow the coffee-vanilla cream to chill for at least 6
hours or overnight.  Make the coffee-vanilla cream:  1.In a medium
saucepan, combine the cream, coffee beans, sugar and  vanilla bean.
Cook over medium heat, stirring constantly with a  wooden spoon, until
the sugar is completely dissolved. Stop stirring  and bring the mixture
to a gentle boil. Pour the hot cream mixture  into a small noncorrosive
bowl. Let the mixture cool for 15 minutes.  2.Cover the surface of the
cream mixture with plastic wrap and  refrigerate for at least 6 hours
or overnight.  Make the Viennese walnut pudding:  1.Position a rack in
the center of the oven and preheat to 350  degrees F. Lightly butter
and sugar six 6-ounce custard cups. Put the  cups in a high-sided
roasting pan large enough to hold them easily.  2.Melt the chocolate
with the rum, water and coffee according the  melting instructions
given in the Chocolate Melting Tips. Whisk  gently until smooth and let
the melted chocolate mixture cool for 5  to 10 minutes, until tepid.
3.In a food processor fitted with the metal chopping blade, combine
the bread crumbs, walnuts and salt. Process for 10 to 20 seconds  until
the nuts are finely ground. Scrape the mixture into a small  bowl.
4.In a large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and confectioners' sugar for 1 to 2 minutes,
until creamy. Beat in the vanilla. One at a time, beat in the egg
yolks, beating well after each addition. Add the melted chocolate
mixture and beat until smooth.  5.In a large grease-free bowl, using a
hand-held electric mixer and  clean beaters, beat the egg whites at low
speed until frothy.  Gradually increase the speed to high and beat the
whites until soft  peaks start to form. One teaspoon at a time,
gradually add the  granulated sugar and continue beating the whites
until stiff, shiny  peaks form.  6.Using a rubber spatula, fold one
third of the whites into the  chocolate mixture to lighten it. Fold in
the remaining whites with  the bread crumb/ walnut mixture.  7.Divide
the pudding equally among the prepared cups. Remove one of  the corner
cups from the roasting pan. Hold a metal pancake spatula  vertically
inside that corner of the roasting pan and slowly pour the  water
against the spatula into the roasting pan. (The spatula will  prevent
the water from splashing the other cups.) Pour in enough  water to come
one-half of the way up the sides of the cups. Replace  the cup in the
roasting pan.  8.Bake for 25 to 35 minutes, until a wooden toothpick
inserted into  the center of each pudding comes out clean. Remove the
roasting pan  from the oven and leave the puddings in the water bath to
keep warm  while preparing the chocolate glaze.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 6207
Calories From Fat: 3210
Total Fat: 376.3g
Cholesterol: 1276.6mg
Sodium: 2068.6mg
Potassium: 1938.8mg
Carbohydrates: 659.2g
Fiber: 45.4g
Sugar: 104.6g
Protein: 96.2g