Monday 1 April 2013

Mozambican Clear Egg-white Pudding with Chocolate

As the main Easter festivities are over, today we have something different for a dessert recipe. Today I'm returning to my other love, African food and recipes.

Today we have a classic but light dessert recipe from Mozambique, East Africa.

It is often forgotten that, due to its status as a former Portuguese colony, Mozambique has a strong baking tradition, particularly in the capital, Maputo.

This is a classic dessert from there made from an egg white meringue that's cooked in a bain-marie until set and served with a chocolate sauce. Simple to make, yet it looks very elegant.

Pudim de Claras Malhado com Chocolate

(Clear Egg-white Pudding with Chocolate)

Serves: 6
Pudim de Claras Malhado com Chocolate (Clear Egg-white Pudding with Chocolate) Mozambican egg white dessert with chocolate filling baked in a ring mould and served with chocolate sauce


6 egg whites
6 dessert spoons caster sugar
2 tsp cocoa powder
100g (3 1/2 oz) chocolate, chopped
100ml (2/5 cup) whole milk


Place the egg whites into a clean and dry bowl and beat until they form a snow. Scatter over the sugar and keep beating until the egg whites form soft peaks. Remove 250ml (1 cup) of the egg whites and fold in the cocoa powder.

Grease a ring mould (bundt pan) with butter and spoon some of the beaten egg whites into the base. Sprinkle some of the chocolate egg whites along the centre then spoon over more of the white egg whites to just cover. Add the remaining chocolate egg white mixture (try and keep in the middle) then cover with the remaining egg whites.

Place in a large roasting tin then pour in enough boiling water to come half way up the sides of the ring mould. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 20 minutes, or until the eggs are set.

Allow to cool slightly, but unmould onto a serving plate whilst still warm. Allow to cool then chill in the refrigerator for at least 1 hour before serving.

For the sauce, combine the milk and chopped chocolate in a bowl. Either heat in a microwave or on top of a pan of barely-simmering water until the chocolate has melted. Whisk to combine then set aside to cool before pouring over the pudding and serving.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts