Chocolate Brioche Casserole

Ingredients

• 70 g dark couverture chocolate
• 70 g soft butter
• 80 g sugar
• sugar for the molds
• 6 egg yolks
• 10 ml Stroh rum
• 6 egg whites
• 1 pinch salt
• 40 g almond kernels (lightly toasted without fat)
• 2 small brioche rolls
• butter for the molds

Instructions

1. 1.

   Chop the couverture chocolate into small pieces and melt it in a double boiler, then let it cool to room temperature. Butter the mold, dust with sugar, and chill in the refrigerator. Whisk the butter until fluffy and gradually fold in the egg yolks, then add the melted chocolate and Stroh rum.

2. 2.

   Beat the egg whites with the pinch of salt and one third of the sugar until slowly stiff, then gradually fold in the remaining sugar. Fold only a third of the meringue into the chocolate mixture, then the rest, and finally the almonds. Tear the brioche into small pieces and fold them in. Line a deep baking tray with kitchen paper and pour enough boiling water so that the mold sits in a bain-marie. Fill the molds three-quarters full with the pudding batter. Place the pudding in the bain-marie and bake at 250 °C for about 30‑40 minutes. Remove from the oven, let it rest briefly, and serve.