Summary

Ingredients

• 240 g brioche
• 300 ml sweet cream
• 180 g dark chocolate
• 160 g butter
• 5 egg (s), separated
• 6 tablespoon sugar
• 150 g almond (s)
• 150 g hazelnuts
• 50 ml rum, brown or hazelnut liqueur
• 1 pinch (s) salt
• Butter for greasing

Print Recipe Pin Recipe

Instructions

1. Finely dice the brioche and pour the sweet cream over it. Let stand for half an hour until the brioche is soaked.
2. Soak the almonds briefly in boiling water, then remove the skin. Let it brown in the oven preheated to 160 degrees for 10 minutes. The hazelnuts are browned at the same temperature for 15 minutes without being cooked beforehand. Then place the hazelnuts between a kitchen towel and roll with slight pressure until the shells have largely fallen off. Roughly chop the two types of nuts and mix.
3. Break the chocolate into small pieces and melt in a double boiler. Melt the butter in a second bowl and stir the sugar until it has dissolved. Mix in the melted chocolate, nuts, rum and egg yolks. Finally add the brioche cubes.
4. Beat the egg whites with a pinch of salt until stiff. First stir a spoonful of egg whites into the briochemical mixture, then carefully fold in the rest.
5. Butter the pudding mold or small dessert molds and do not fill all the way to the brim with the mixture. Bake in an oven preheated to 180 degrees in a water bath for about 45 minutes. Cover with baking paper or aluminum foil if necessary.
6. Serve warm. Candied citrus fruits or whipped cream flavored with nut liqueur go well with this.