Marie antoinette's pudding

Blanched almonds, then peel them and chop coarsely.

Put then on fire, in a saucepan, chopped chocolate and half a glass of water and flame, sweet (or even water), let it melt, stirring with a wooden spoon.

Remove the Pan from heat and stir 200 g butter, stirring quickly to melt with the heat of the melted chocolate.

Add then 120 g icing sugar, yolks and seven ground almonds and mix the ingredients well.

Assembled then the cream with the remaining sugar, keep from 1/3 to decorate the cake and cream incorporatene the rest prepared.

Grease a pudding mold, scannellate walls and central hole, and pour in the mixture.

Even the surface with the edge of a spoon, then place in refrigerator cooler for 2-3 hours.

If in the meantime the cream that you kept in the refrigerator was a little removed, shake it a few times, then with the special syringe decorated at your leisure the pudding that you retrieved from the fridge upside down on a plate.

To facilitate the operation dip an instant the mold into boiling water.