Recipe

		Warm Chocolate Pudding
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

CHOCOLATE CAKE:

1 1/2 C Semisweet chocolate

1 C unsalted Butter

5 Eggs

5 Egg Yolks

3/4 C Flour, sifted

2 tbsp Brandy

BRANDY SNAPS:

1 1/4 C Sugar

3/4 C unsalted Butter

3/4 C Flour, sifted

3/4 C Corn Syrup

GARNISH:

1 large Pear

2 tsp Sugar

1/4 C Chocolate Sauce (purchased)

Preheat over to 300 degree's. Grease ramekins or individual molds with butter and suagar, set aside. For the Brandy Snap, combine all ingredients and refrigerate for 1 hour. Roll out to 1/4 inch flat on a sheet of parchment paper. Bake for about 30 minutes or until golden brown. While still warm, cut into 2-inch by 2-inch wide squares. To make the chocolate cake, in a double boiler, melt chocolate and butter. Do not over heal. Remove from heal and let cool. Using an electric mixer, whisk eggs and egg yolks until well mixed. Gently stir chocolate mixture into eggs. Fold in sifted flour, then add brandy. Pour into molds and bake for 22 minutes or until the center is almost done. Peel and thinly slice pear, coat with sugar and roast in oven for 2 minutes. Place individual warrn cakes in the center of plates, coat with chocolate sauce, top with Brandy Snap squares and roasted pear slices, fanned out.