Equipment
Ingredients
Main
- 5 ml vegetable oil
- 120 g almonds, slivered
- 6 g orange zest
- 110 g light brown sugar
- 225 g semisweet chocolate, chopped
- 2½ g baking soda
- 115 g unsalted butter, room temperature
- 3 eggs
- 80 ml heavy cream
- 5 ml triple sec
Nutrition (per serving)
Method
Coat the interior of a 1.5-quart souffle dish with vegetable oil or nonstick spray.
Place slivered almonds into the food processor and pulse until they reach a fine, sandy consistency.
Add the orange zest and light brown sugar to the processor and pulse again to integrate.
Add the chopped semisweet chocolate, baking soda, and softened butter to the processor and blend until the mixture is smooth.
Pour in the eggs, heavy cream, and triple sec, then process briefly until just combined.
Transfer the batter into the greased souffle dish and cover the top tightly with microwave-safe plastic wrap.
Place the dish in the microwave and heat on 100 percent power for 6 minutes.
Carefully pierce the plastic wrap to allow steam to escape, then place a heavy plate over the plastic and let the pudding rest for 10 minutes.
Remove the plate and plastic, then invert the pudding onto a serving plate to unmold.
Chef's Notes
- Ensure the butter is truly at room temperature to prevent small clumps in the initial processing stage.
- If you do not have triple sec, any orange-flavored liqueur or 5ml of orange juice can be used.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in plastic wrap and foil.
Reheating: Microwave individual portions for 20-30 seconds until warm.
