Low-Calorie Chocolate Pudding
Instructions
Dissolve cocoa in the water on the fire and, when it is about to boil, add the wheat cream (in Italian I don't know how it could be translated, semolina or something like that).
Stir continuously until the mixture becomes firm.
Turn off the heat, add the hazelnuts and sugar and (when it has cooled a little) as well a beaten egg.
To caramelize the sugar into the mold and cospargerne well.
Fill with the mixture and place in preheated oven at 375 degrees F (the accounts) for half an hour, then down to 325 degrees F for another half an hour.
Leave to cool in the oven half open (if you do it in the evening gets ready for the morning).
Ingredients and dosing for 4 persons
- 7 tablespoons of wheat cream
- Water (see doses on box wheat cream)
- 3 tablespoons of cocoa
- 2 tablespoons of dark sugar (preferably up)
- 1 egg
- Hazelnuts
- Brandy
- The caramel sugar mould