How to make it

  • preheat oven to 350
  • lightly butter bottoms and sides of eight custard cups
  • coat with sugar
  • combine chopped chocolate, half of the sugar, heavy cream and butter in small saucepan over low heat
  • stir until chocolate is melted and mixture is smooth
  • transfer to large bowl and let cool to room temperature stirring occasionally
  • whisk in egg yolks and vanilla
  • beat egg whites in medium bowl until soft peaks form using an electric mixer at medium speed
  • slowly add remaining sugar, beating now at high speed
  • beat until stiff peaks form
  • fold egg whites into chocolate mixture
  • gently fold bread cubes into mixture
  • divide mixture evenly among prepared custard cups
  • place in large baking pan and add enough hot water to pan to fill halfway up sides of custard cups
  • bake 45 to 50 minutes or until a knife inserted into the centre of a pudding comes out clean
  • place custard cups on wire rack to cool slightly
  • make the cappaccino sauce:
  • heat heavy cream in small saucepan over low heat until it comes to a gentle boil
  • wisk in espresso powder and cinnaon
  • let cool slightly
  • wisk egg yolks with sugar in mixing bowl
  • slowly wisk in hot cream mixture
  • return mixture to saucepan and cook over low heat for 4 minutes, stiffing occasionally, or until sauce thickens enough to coat the back of a spoon
  • remove from heat
  • cover surface with plastic wrap
  • let cool to room temperature
  • refridgerate until it is time to serve
  • to serve:
  • unmold pudding on dessert plate and surround with cuppuccino sauce

People Who Like This Dish 2
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    " It was excellent "
    momo_55grandma ate it and said...
    love the expresso in this wow gotta be good thanks
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