Ingredients
- 125 g (4 oz) dark chocolate, chopped
- 100 g (3½ oz) butter
- ⅓ cup (90 g/3 oz) caster sugar
- 2 tablespoons Marsala
- 4 eggs, separated
- ½ cup (60 g/2 oz) plain flour
- ¾ cup (80 g/2¾ oz) ground hazelnuts
- ½ cup (40 g/1¼ oz) stale breadcrumbs
- ¼ cup (60 g/2 oz) caster sugar, extra
- icing sugar, to dust
Mascarpone cream
- 150 g (5 oz) dark chocolate, chopped
- 250 g (8 oz) mascarpone, at room temperature
- 2 tablespoons Marsala
Method
1. Lightly grease a 1.5 litre pudding basin and line the base with baking paper. Grease a large sheet of foil. Lay a sheet of baking paper over the greased side of the foil and pleat them along the centre.
2. Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate is melted.
3. Beat the butter, sugar and Marsala with an electric mixer until light and creamy. Add the egg yolks one at a time, beating well between each addition. Beat in the chocolate. Fold in the flour, nuts and breadcrumbs using a metal spoon.
4. Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the extra sugar, 1 tablespoon at a time, making sure it has dissolved before the next addition. Beat until thick and glossy. Stir a spoonful of the egg-white mixture into the chocolate mixture using a large metal spoon. Carefully fold in the remaining egg white until just combined.
5. Spoon the mixture into the basin and cover with the foil and paper, foil-side-up. Place the lid over the foil and secure the clips. If you don't have a lid, secure the foil with string under the lip of the basin. Make a handle from the string by tying a double length of string to either side of the string around the edge of the basin.
6. Place the basin on an upturned saucer in a large, deep pan. Pour boiling water down the side of the pan to come halfway up the side of the basin. Bring to the boil, then reduce the heat slightly and simmer, covered, for 1¾ hours, or until a skewer inserted into the centre comes out clean. Leave the pudding for 5 minutes before turning out. Dust with the icing sugar and serve with the mascarpone cream.
7. To make the mascarpone cream, melt the chocolate as in step 2, then allow it to cool slightly. Gently soften the mascarpone with a spoon or whisk, and gradually mix in the Marsala and chocolate.
